Recipe for fennel salad
Easy, delicious, and quick salad with apple, fennel, and pointed cabbage.
The salad is especially good with poultry and fish.
Servings: Portions
Fennel Salad
Ingredients
- 0.5 pcs. fennel
- 0.5 pcs. Apples
- 0.25 pcs. Pointed Cabbage 1/3, if the cabbage is small. Can easily be replaced with another type of salad.
- Olive Oil
- Lemon Juice
- Salt From the grinder
- Pepper From the grinder
Instructions
- I prefer my fennel and apple in small pieces, so I always use a mandolin slicer to cut them. I typically use the function that gives thin strips for both my fennel and the apples. I think it provides the best texture. Cut both the apples and your fennel this way and place them in a bowl. Remove the strip function and cut your pointed cabbage (or other salad) into thin slices. Put it in the bowl. Mix olive oil, lemon juice, salt, and pepper in another bowl and toss it with the salad. Let it sit for 5-10 minutes, and it’s ready to serve.
