Fennel, Orange, and Savoy Cabbage Salad with Mint and Pomegranate
Servings
6people
Servings
6people
Ingredients
Salad
  • 1/4cup sliced almonds60 mL
  • 3cups finely sliced Savoy cabbage750 mL
  • 1 small fennel bulbfinely sliced (about 1 1/2 cups/350 mL)
  • 1/2 red onionthinly sliced
  • 1/2cup finely sliced mint125 mL
  • 4 orangessegmented, with juice reserved for dressing (see tip)
  • 1/4cup pomegranate seeds60 mL
Dressing
  • 2Tbsp orange juice reserved from oranges above30 mL
  • 2Tbsp extra-virgin olive oil30 mL
  • 1tsp sherry vinegar5 mL
  • 1/4tsp pepper1 mL
  • Pinch of salt
Instructions
  1. In dry frying pan, toast almonds on medium-high for 2 to 3 minutes, until light brown. Set aside to cool.
  2. In large bowl, combine cabbage, fennel, red onion, and mint.
  3. In small bowl or Mason jar, combine dressing ingredients and whisk or shake together. Add dressing to cabbage mixture and toss. Let stand for a few minutes to allow cabbage to soften slightly. Now add half of each of the orange segments, pomegranate seeds, and almonds and toss gently, being careful not to break up oranges.
  4. Arrange salad on large serving platter, then arrange remaining oranges, pomegranate seeds, and toasted almonds over top.