This recipe is based on a Facebook post from one of my favorite veggie enthusiasts, Yotam Ottolenghi. I love Ottolenghi’s recipes – and how that man thinks about flavors, textures and colors. His cookbooks Jerusalem and Plenty are instant shake me out of my rut go-tos and the first place I turn when I have veggies on the mind.
This salad looks a little involved, but can be a great way to use up random odd bits you have lying around the kitchen.
Gluten-free, paleo, Whole30, Vegan & Vegetarian if you omit the chicken
Fennel & Orange Slaw with Chicken
1/4 head Savoy cabbage
Dill
Orange (I used Cava Cava)
Kale
2 medium carrots
1/4 bulb fennel
1c. green seedless grapes
1/2 orange bell pepper
6oz. shredded rotisserie chicken per serving
1Tbsp. apple cider vinegar
2 Tbsp. pistachio oil
1 tsp. your favorite mustard
Big pinch Kosher salt
Few grinds black pepper
Shred the cabbage. Chop the kale, orange pepper and dill. Process the carrot and fennel (I shredded on a mandolin). Segment and chop the orange. Halve the grapes.
Add all to a large bowl.
Whisk together the apple cider vinegar, salt, pepper, oil and mustard to form a dressing.
Pour over the salad and massage by hand to incorporate.
Plate and top with chicken.
Serves 2-3 (adjust chicken accordingly)
Gastography 