| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/4 cup extra-virgin olive oil
- 1/4 cup apple cider vinegar
- 2 tablespoons freshly squeezed orange juice
- 1 teaspoon honey mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 cups finely shredded green cabbage
- 2 small fennel bulbs, cores removed and thinly sliced, fronds reserved for garnish
- 2 stalks celery, thinly sliced on a bias, plus 1/4 cup celery leaves
- 1 Honeycrisp apple, julienned
Instructions
- To make the dressing, add the olive oil, vinegar, orange juice, honey mustard, salt and pepper to a mason jar. Cover and shake to emulsify. Set aside.
- Add the cabbage, sliced fennel, celery, celery leaves and apple to a serving bowl. Top with the dressing. Toss to coat the vegetables in the dressing.
- Garnish with the fennel fronds. Serve immediately or refrigerate until ready to serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 128 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 204 mg |
Reviews
Absolutely amazing. Just made it for me and my husband for our Christmas Eve dinner and it turned out amazingly
Loved this salad! It was so easy to make and it is very refreshing! I served it with bbq pulled pork sandwiches. It is delicious as a side or as a topping on the pork sandwich. Thanks Valerie! My daughters and I always enjoy watching your show!