Raw Fennel and Napa Cabbage Salad with Apple
This dish is a raw salad combining thinly sliced fennel and Napa cabbage with chopped apple, providing a crunchy texture and anisey aroma. The ingredients are tossed together to emphasize their fresh, raw qualities, resulting in a crisp, flavorful mixture with visual appeal and a punchy bite.
Equipment
- Chef’s knife
- Mandoline or vegetable peeler
- Large mixing bowl
- Lemon juicer or citrus press
Ingredients
- 1 head Napa cabbage core removed, finely shredded
- 2 fennel bulbs Fennel bulbs thinly sliced, fronds reserved for garnish
- 2 apples Apples preferably crisp variety, cored and chopped
- 2 tablespoons Olive oil additional dressing if desired
- 1 lemon Lemon for fresh juice
- to taste Salt
- to taste Black pepper
Instructions
- Remove the core from the Napa cabbage and finely shred the leaves. Place them in a large mixing bowl.
- Thinly slice the fennel bulbs and add them to the bowl. Reserve the fennel fronds for garnish.
- Core and chop the apples into small bite-size pieces.
- Toss the apples with fresh lemon juice immediately to prevent browning.
- Add the apples to the bowl with the cabbage and fennel.
- Drizzle olive oil over the mixture.
- Season with salt and black pepper to taste.
- Toss everything together until the vegetables are evenly coated.
- Taste and adjust lemon juice, oil, or seasoning if needed.
- Garnish with chopped fennel fronds before serving.
Notes
For added flavor, consider adding a dash of apple cider vinegar or a pinch of chili flakes.