Califonia Bountiful
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Cabbage salad with apples, fennel and pine nuts

Cabbage salad with apples, fennel and pine nuts


1 small head green or purple cabbage (or a combination)
1 small fennel bulb
1/3 cup pine nuts
3 tbsp. cider vinegar
1 tbsp. lemon juice
1 tsp. sugar
Salt and fresh cracked pepper, to taste
1/2 cup olive oil
2 tbsp. sour cream
1 tsp. prepared horseradish (optional)
2 of your favorite crisp apples
1/4 cup crumbled blue cheese (optional)


Raw cabbage with fresh apples is a classic pairing. For a refreshing salad, toss them together with some shaved fennel bulb, a bit of sour cream, apple cider vinegar, blue cheese and toasted pine nuts.


Preheat oven to 375 degrees. Remove tough outer leaves from cabbage. Cut in half and cut out core. Slice halves crosswise into 1/8-inch strands. Remove outer layer of fennel bulb. Cut in half and slice halves crosswise into 1/8-inch strands, just like you did the cabbage. Toast pine nuts in the oven for about 5 minutes.

To prepare dressing, mix vinegar with lemon juice, sugar, some salt and a good amount of black pepper. Whisk in olive oil. Whisk in sour cream and horseradish. Taste and adjust seasoning as you like.

Peel apples. Slice the 4 sides of each apple off the core. Cut quarters lengthwise fairly thinly and cut these slices lengthwise into 1/8-inch batons. Toss cabbage, apples and fennel with dressing and an extra pinch of salt. Let sit for about 5 minutes. Adjust sugar and salt as you like.

To serve, top salad with pine nuts and blue cheese.

Serves 6