Red Slaw with Fennel

Today I am going to share one of my favourite recipes for cabbage.   Don’t groan!  It is a Red Slaw full of goodness, absolutely delicious and a great accompaniment to any meal.  I have even been known to use leftovers in a stir fry!

Red slaw with fennel - Nourish With Karen  

While cabbage often gets a bad rap and is considered more of a work horse than anything, it is an amazing superfood which stimulates the immune system, and kills bacteria and viruses.  It has positive effects on hormones, therefore increasing fertility, reducing menopause symptoms and reducing the risk of breast cancer.  It is known to inhibit the growth of colon polyps and studies have shown that eating it once a week may reduce the chances of colon cancer by as much as 60 percent.  Cabbage also protects against cardiovascular disease, scurvy, eye disease, gout and other issues.

Cabbage is chockful of vitamins, minerals and phytochemicals which are very beneficial to our health.  It is a versatile vegetable which comes in many forms: green, red, savoy, napa and bok choy.  It can be used in so many ways: sauted, stir frys, salads, soups, sauerkraut or juiced for therapeutic uses.  What’s not to love?

Red Slaw

  • 1/2 small or 1/4 large red cabbage, with core removed and cut finely
  • 1-2 medium beets, peeled and finely grated
  • 2-3 carrots, peeled and grated
  • 2-3 green onions, chopped

Dressing:

  • 1 ½ TBSP extra virgin olive oil
  • 1 Tbsp balsamic vinegar
  • 1 tsp fennel seeds, ground
  • Sea salt and pepper

Combine dressing ingredients and pour over the slaw ingredients, tossing to coat.  Leftovers refrigerate well until the next day, but take on the red color of the beets.  Serves 4-6.