| Fennel, Red Cabbage and Avocado Salad |
Recipe Type: Vegan option
Author:
Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Serves: 6
It is always useful to have a quick salad that can be made in advance especially during Pesach when it seems that you are constantly cooking for the next meal. I love the colourful combination of vegetables which is completed with a delicious honey dressing. This salad can be put in a plastic box and be part of a healthy lunch.
Ingredients
- 300 g red cabbage, thinly sliced
- 1 fennel, cored and thinly sliced
- 2 cooked beetroots, sliced
- 2 tablespoons dried cranberries
- 2 large avocados, peeled and sliced
- For the honey dressing (makes 150ml – can be made in advance and refrigerated for up to 3 days):
- 9 tablespoons olive oil
- 3 tablespoon clear honey (or agave)
- 2 teaspoons “Kosher for Pesach” mustard
- 3 teaspoons lemon juice
- salt and freshly ground black pepper, to taste
- For the garnish:
- 50 g pecan nuts
Instructions
- Pre-heat the oven to 200°C/400°F/gas mark 6. Place the pecan nuts on an oven tray and roast for about 10 minutes or until golden.
- Combine the sliced cabbage, fennel, beetroot and cranberries together.
- Gently mix in the avocado.
- Combine all the dressing ingredients together and pour over the salad.
- To serve the stylish way: Place the salad in a large serving dish. Sprinkle over the toasted pecans and serve immediately.
For more delicious recipes, and details of Denise’s cookery classes, please visit the Denise’s Kitchen website. All classes can be tailored for vegetarians.
Denise’s Kitchen
Tel: 01923 836 456 Email: [email protected] Web: www.jewishcookery.com