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Apple Fennel Salad

A crisp plant-based apple fennel salad with cabbage and creamy lemon dressing that brings bright winter freshness to every bite!
Prep Time15 minutes
Course: Appetizer, Main Course, Salad, Side Dish
Cuisine: American
Keyword: Bean Salad, Cabbage, Citrus, Fennel, Gluten-Free, Slaw, Winter
Servings: 4

Equipment

  • Mandolin Optional
  • Mixing Bowls

Ingredients

Salad

  • ⅓ head Green Cabbage Shredded
  • 1 bulb Fennel Thinly sliced
  • 1 Granny Smith Apples Thinly sliced
  • ½ cup Fresh Dill Finley chopped

Creamy Lemon Dressing

  • ¼ cup Plain Unsweetened Plant-Based Greek Yogurt
  • 1 clove Garlic Minced
  • 1 tbsp Lemon Zest About the zest of 1 lemon
  • 2 tbsp Lemon Juice About the juice of 1 lemon
  • 1 tbsp Olive Oil
  • 1 tbsp Nutritional Yeast
  • 1 tsp Dijon Mustard
  • 1 tsp Maple Syrup or Agave
  • ½ tsp Sea Salt
  • ½ tsp Onion Powder
  • ¼ tsp Black Pepper

Instructions

  • Using a mandolin or knife, thinly slice the cabbage, fennel, and apples, and place them in a large mixing bowl. Finely chop a handful of fresh dill and add it ot the mixing bowl.
  • Place all of the dressing ingredients in a mixing bowl or glass jar and mix until well combined. Stop to taste and adjust seasoning. If you need it to be thicker, add a little more yogurt; if it is too thick, add up to 2 tbsp of water.
  • Pour the dressing over your salad and massage until the dressing is well incorporated, and serve!
  • Storage Instructions: Store this salad in an airtight container in the refrigerator for up to 2 days, as the cabbage and fennel stay crisp longer than tender greens. For the freshest texture, store the dressing separately and toss just before serving.