Fennel Kale Slaw
Full of color, texture and flavor – this recipe for Fennel Kale Slaw is a highly nutritious salad, especially when it is topped with mung bean sprouts! By the way, the longer it marinates the better it tastes! It was developed by Marni Wasserman for Grail Springs Retreat in Ontario, where it is a guest favorite salad — and no one misses the mayonnaise.
Fennel Kale Slaw
I love that this is my version of “coleslaw”. It makes a great dish to bring to a summer party or to keep on hand in your fridge for a quick lunch. - Marni Wasserman for Grail Springs
Courtesy of: Marni Wasserman for Grail Springs Retreat
- 1 bunch if kale (any variety), chopped into bite size piece with rib removed
- 1 fennel bulb
- 1 head red cabbage
- 2 carrots, shredded
- 1 beet shredded
- 2 tablespoons hemp seeds
- 1/2 cup olive oil or hemp oil
- 1/4 cup apple cider vinegar
- 1 lemon, juiced
- 2-4 tablespoons raw unpasteurized honey
- 1 teaspoon sea salt
- Shred the cabbage, carrots, beets and fennel in a food processor with shredding blade or use a mandolin or hand slice into thin strips.
- In a mixing bowl, toss in all the raw vegetable ingredients (except the hemp seeds)
- In a separate bowl mix together the vinaigrette
- Combine vinaigrette with raw veggies and toss together until the cabbage and kale are well coated.
- Allow salad to marinate in fridge for a few minutes – or up to an hour, mixing in the hemp seeds just before serving.
This recipe serves 10 or more and keeps very well in the fridge for several days, making it a great option to tote to work or school.
About Marni Wasserman
Located in midtown Toronto, Ontario, Marni offers a variety of organic plant-based hands on cooking classes, workshops, studio retreats, guest chef classes, lifestyle products in an inspiring sustainable space where people will also be able to host events and private parties with a focus on good health and great food. WEBSITE