Fennel, Orange, and Savoy Cabbage Salad with Mint and Pomegranate
Servings 6 people
Ingredients
Salad
- 1/4 cup sliced almonds 60 mL
- 3 cups finely sliced Savoy cabbage 750 mL
- 1 small fennel bulb finely sliced (about 1 1/2 cups/350 mL)
- 1/2 red onion thinly sliced
- 1/2 cup finely sliced mint 125 mL
- 4 oranges segmented, with juice reserved for dressing (see tip)
- 1/4 cup pomegranate seeds 60 mL
Dressing
- 2 Tbsp orange juice reserved from oranges above 30 mL
- 2 Tbsp extra-virgin olive oil 30 mL
- 1 tsp sherry vinegar 5 mL
- 1/4 tsp pepper 1 mL
- Pinch of salt
Instructions
- In dry frying pan, toast almonds on medium-high for 2 to 3 minutes, until light brown. Set aside to cool.
- In large bowl, combine cabbage, fennel, red onion, and mint.
- 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.
- Arrange salad on large serving platter, then arrange remaining oranges, pomegranate seeds, and toasted almonds over top.