Fennel Cabbage Slaw is a refreshing change from the same old coleslaw. The one that we all know. Light green and white. It’s tried and true. But maybe it’s time for a change up. Let’s talk about colour, for one thing. I am one who loves colourful food, and this slaw delivers. Not only are vivid colours (naturally occurring, of course) beautiful to look at, but they are insanely healthy, as well.
Deeply coloured foods, like red cabbage, carrots, blueberries, pomegranates, tomatoes, beets, and so many others, contain a lot of phytochemicals. Phytochemicals are plant compounds that are thought to help protect our bodies from free radicals. Free radicals are the oxidizing compounds that cause cellular damage leading to disease, aging and poor health.
I’m in no way an expert. I’m not trying, or wanting, to sound all scientific here, because, let me be the first to say, science isn’t my jam. But, food is, and healthy, delicious food in particular. So I keep up on these things. And what I’ve learned so far, is that we don’t yet have real evidence based studies to tell us what we, and our bodies, know intuitively. Which is that when you eat deeply coloured, fresh produce often, you’re going to be healthier, feel better, and age well, like a fine wine. (And wine, btw, contains plenty of phytonutrients, just saying).
So, this fennel cabbage slaw has all of the above. But besides all that, this is one delicious slaw. It’s crunchy, sweet, peppery, and it’s brightly colourful, too. The orange and ginger dressing really complements all that crunch and because there’s no mayo, this is a great picnic salad option.
Isn’t food more fun when it’s pretty? Bonus: it’s also healthier too. So let’s go ahead and eat the rainbow.
- 1/2 head small red cabbage, shredded
- 1 fennel bulb, trimmed, and shredded
- 1/4 daikon radish, peeled, and shredded (about 1/2 cup)
- 3 carrots, peeled and shredded
- 1 tbsp fresh ginger, peeled and minced
- 1/4 cup fresh orange juice (juice of two oranges)
- 2 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 2 tsp honey
- 1 tsp kosher salt
- In a large bowl, toss together cabbage, fennel, daikon, and carrot
- In a small bowl, whisk together ginger, orange juice, olive oil, vinegar, honey, and salt
- Pour dressing over vegetables and toss to combine
- Cover and refrigerate for at least two hours.
- Before serving, toss again