Califonia Bountiful
Side Dish

Cabbage salad with apples, fennel and pine nuts

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.

Executive Chef Rachel Main Holst
Main Course California, Ventura

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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)



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


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