Fennel Salad with Red Cabbage and Carrot

Yesterday, I enjoyed the first real barbecue of the summer (minus the two times in Edinburgh where it was still super cold and I didn’t have a real barbecue pit), and all that juicy meat calls for tasty salads! To go along with grass-fed Uruguayan steaks, I whipped up this fennel, red cabbage and carrot salad (almost) without cutting or chopping a thing myself! Below is an image of all the salad ingredients (but I forgot to include the red cabbage, oops).

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The red cabbage (400 g) was purchased from the supermarket already chopped up which made my life a bit easier (although sometimes I feel that spending some time chopping vegetables can be quite therapeutic when I’m stressed out). As I spent my day lounging about the garden and enjoying my summer, I was a bit pushed for time and decided to optimise my use of the new Magimix food processor, featuring a few fantastic rotating chopping discs.

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Firstly, I created carrot “matchsticks” (above) with the fine blades, and then I used the slicing disc to make thin fennel and celery slices (below), which took all of 2.5 seconds to do.

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Next, the two spring onions and coriander (aka cilantro) were cut (manually…ughhhh) and were combined with the rest of the vegetables in a large salad bowl.

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The dressing was made by combing (in a mason jar) three tablespoons of sesame oil, the zest and juice of one lemon, and some salt and pepper to taste. These were then shaken vigorously and mixed into the salad.

DSC_0991The almonds were sprinkled on top.

 

Ingredients:

Salad:

  • 1 fennel bulb
  • 1 stalk of celery
  • 2 large carrots
  • approx. 400 g red cabbage
  • 1 hand-full of coriander
  • 2 tbsp roughly chopped and roasted almonds

Dressing:

  • 1 lemon, zest and juice of
  • 3 tbsp sesame oil
  • salt and pepper to taste

 

Method:

  1. Cut the carrot into matchsticks, and finely slice the fennel, celery, and red cabbage.
  2. Mix together in a bowl and add the chopped coriander.
  3. Make the dressing by combining the lemon zest and juice in a mason jar with the sesame oil and salt and pepper, and shake vigorously to mix.
  4. Mix the dressing through the salad and sprinkle the chopped almonds on top.