Cabbage fennel snow peas salad
This cabbage fennel snow peas salad is the answer to my calling! Layers of different textures, smooth and crunchy, as well as aromatic. I can’t resist a salad that has all these in one!
Vegetables included
The vegetables used for this salad include red cabbage, snow peas, fennel and avocado. They may not be the typical seasonal mix at the moment but luckily in Australia because of the different climates around the country we are able to produce them all year round.
Preparing the cabbage
Cabbage is one of those vegetables that I love eating raw as long as it is cut thin! To get the best results for the cabbage fennel snow peas salad, I simply use the peeler or the mandolin slicer. If the red cabbage is cut in slightly thicker slices I like to give it a good “massage” with some extra virgin olive oil and salt before mixing it in with the rest of the ingredients. That action will soften slightly, it will be easier to eat and the dressing will be absorbed better.
I avoid adding the lemon beforehand with the red cabbage as it will cause the colour to fade away. However if I use white cabbage a good amount of lemon, extra virgin olive oil and salt is usually used to “massage” it.
Salad dressing
In general lemon is my go-to acidic addition in a dressing. And in this particular case fennel, avocado and cabbage pair very well with lemon juice. In a salad dressing though I like to balance the salty, acidic and sweet components, which is what I created below for the cabbage fennel snow peas salad. The pomegranate molasses is a stable in my pantry, and adds a really nice sweet fruity flavour to the salad. If that is something you don’t have you may substitute it with pieces of cranberries/currants in the salad, honey or even balsamic vinegar with a bit of sugar. Regardless of what you choose make sure you always taste test the dressing before adding it on the whole salad.
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- ¼ red cabbage, washed and thinly sliced
- 1 medium fennel bulb, washed and thinly sliced
- 15 snow peas, washed and thinly sliced
- 10 fresh coriander springs, washed, chopped with ends removed
- ½ large avocado, sliced
- ¼ cup capers
- 50 g shaved goat’s cheese
- ¼ cup lemon juice
- 4 tbs olive oil
- 2 tbs pomegranate molasses
- 1 tsp salt or to taste
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Add the washed and cut vegetables on a plate. Arrange the capers and goat’s cheese on top.
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For the dressing simply mix the ingredients together, taste, adjust ingredients if needed and then pour it on top of the salad.
