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
- Use a mandoline or sharp knife to thinly slice the fennel bulbs and remove the fronds for garnish. Set aside.
- Shred the Napa cabbage finely using a sharp knife or mandoline, ensuring even pieces for a crisp salad.
- Core, peel, and chop the apples into bite-sized pieces, adding a sweet yet spicy crunch to the mixture.
- Juice the lemon using a lemon juicer or citrus press, removing seeds and collecting the fresh juice.
- In a large mixing bowl, combine the shredded Napa cabbage, sliced fennel, and chopped apples. Drizzle with lemon juice and olive oil, then season with salt and black pepper to taste. Toss thoroughly until ingredients are evenly coated and visually combined.
- Garnish the salad with the reserved fennel fronds for added aroma and visual appeal. Serve immediately for maximum crunch and freshness.
Notes
For added flavor, consider adding a dash of apple cider vinegar or a pinch of chili flakes.