Cabbage, fennel & parmesan summer salad
While this one might sound. little off-beat with the cabbage, fennel and parmesan combo – this one is delish! I know we always say that, but, it’s true!!! It is super simple. with a very short prep time compared to other salads. Plus, it is Tasty, with a capital T. This one is a perfect addition to a meaty meal or BBQ as it is super light and helps with digestion. Or have it on its own when you’ve over-indulged and are looking for a super-light option ?.
Ingredients
- 3 cups white cabbage thinly sliced
- 1/2 fennel bulb shaved
- 1 red capsicum thinly sliced
- 1/2 cup fresh mint chopped
- 1/2 cup edamame beans or green peas can work well here too
- 2 tbsp parmesan cheese finely grated
- 1 lemon Juiced
- 2 tbsp olive oil
- Sea salt & pepper
Instructions
- Combine salad ingredients, from cabbage to edamame beans, in a large salad bowl.
- In a screw top jar, combine lemon juice, EVOO and S&P. Shake well to combine.
- Drizzle over the top of the salad ingredients. Toss to evenly coat.
- Sprinkle with parmesan and gently toss to mix in. Voila! Super simple. Super tasty.
Notes
SUBS
The parmesan cheese adds a salty, deliciousness to the salad, however you can omit if you wanted to keep things plant-based?. Now, enjoy!
Nutrition
Calories: 109kcalCarbohydrates: 10gProtein: 4gFat: 7gSaturated Fat: 1gFiber: 4gSugar: 4gVitamin C: 62mgCalcium: 82mgIron: 1mg
Tried this recipe?Let us know how it was!