• Featuring cabbage, fennel, blood oranges and other good things, this salad really is that good and is sure to appease even the most enthusiastic of meat eaters (Image credit: Pepper Passport).

  • Featuring cabbage, fennel, blood oranges and other good things, this salad really is that good and is sure to appease even the most enthusiastic of meat eaters (Image credit: Pepper Passport).

A salad even the most enthusiastic meat eater will love

“I normally think the meat is my favourite part, but I actually really liked the salad today”…

Serves

8 side servings

what you’ll need

  • 1/2 cup pre toasted pecans
  • 1/2 cup pre toasted pepita seeds
  • 4 blood oranges, segmented
  • 1/2 red cabbage, shaved
  • 2 fennel bulbs, shaved
  • 150 grams chevre aka fresh goats cheese, crumbled
  • 2 handfuls tarragon, washed and finely chopped
  • 2 handfuls mint, washed and finely chopped
  • 2 lemons, juiced
  • 4 tbsp olive oil
  • 1 tbsp good quality maple syrup
  • 3 tbsp thick greek yoghurt
  • salt and pepper to season
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You’re going to very much look at salad (and cabbage) in a differently delicious light once you make up a bowl of this cabbage, fennel and blood orange slaw.

Yes, this salad featuring other good things like nuts, seeds and goats cheese, is really that good and is sure to appease even the most enthusiastic of meat eaters. So much so, you’ll most likely be told post serving and feasting, “(insert your name here), I normally think the meat is my favourite part on the plate, but I actually really liked the salad today”…

Success! Another one converted to the “friends with salad club”, and an altogether increased greener way of eating.

Side note – interestingly, the dressing features of all the garden sourced aromatics – tarragon. Yes, the one some regard as a “forgotten herb”, from when it was left back in the 1980s with tarragon chicken (side note, let’s #bringback tarragon chicken – it was one of the greats).

This, like all cabbage based salads and ‘slaws is gorgeous when served with slow cooked meats. Just like The Best Brisket Recipe There Ever Was

1.

In your serving bowl place the orange, cabbage, fennel, herbs, and blood orange segments. Set aside.

2.

In a jar combine the lemon juice, maple syrup, olive oil and yoghurt. Add a good pinch each of salt and pepper. Tighten the lid on the jar, before shaking vigorously to combine. Season to taste.

3.

Add the pecans, pepitas and goats cheese to the waiting salad ingredients, and toss to combine.

4.

Just before serving drizzle the dressing over the salad, and give one more light toss, but not too much you don’t want to overdo it.

This recipe was adapted from the What Katie Ate cookbook – crammed with hearty and wholesome recipes, it makes a cracking addition to your cookbook collection. 

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