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Shaved Fennel and Citrus Salad with Pomegranate Sweet and Sour Dressing


Shaved Fennel and Citrus Salad with Pomegranate Sweet and Sour Dressing


A photo of this fresh, seasonal salad“leaked” on the internet the other day (thanks, Mom) and there was a TON of requests for the recipe so in leu of my usual intro detailing the benefits and flavor descriptions I am just going to post some photos and give you guys what you really want - the dang recipe! Besides, by looking a the photos you can imagine how wonderful this salad is for you and how incredibly the flavors come together.


If you’re interested, take a peek on my instagram, where I detail why and how this salad is not only raw, vegan and seasonal (fall/winter) but it is also SUPER low waste.


P.S - This dressing is a little time-intensive but it’s worth it - a totally unique flavor, with healthy ingredients reminiscent of your favorite Chinese take-out sauce. You can skip it if you’re in a pinch though, the salad kind of dresses itself with all the citrus and seasoning.

Serves: 4-8 • Prep Time: 15-20 minutes + cooling time for dressing (I suggest to make it a day ahead of time)

Shaved Fennel and Citrus Salad

  • 1 bulb of fennel + fronds, shaved using a mandolin

  • 3-4 medium-large pieces of citrus fruit - grapefruit, navel orange, blood orange, pomello; rind removed, cut into rounds or half moons

  • 1 large english cucumber, sliced into 1/4” rounds

  • 1/4 cup chopped raw walnuts

  • 1/2 avocado, chopped

  • 1/2 red onion, shaved using a mandolin (*optional)

  • 1/4 cup pomegranate arils (*optional)

  • Salt + pepper to taste

  • Spinach, romaine or mixed greens (*optional)

All very simple. Wash and prep all of your fruit and veg as described above, reserving citrus juice for tossing with the fennel and fennel fonds before mixing all of the ingredients together. Top with more walnuts, avocado and pomegranate arils. You can transfer to a bowl, chill and serve as is or you can serve this salad over a bed of greens.

Pomegranate Sweet and Sour Dressing

  • 3/4 cup pomegranate juice

  • 1/4 cup coconut sugar/liquid sweetener of choice

  • 1/4 rice wine vinegar or apple cider vinegar

  • 1/4 coconut aminos/soy sauce

  • 1 /2 tsp. red chili flakes OR 1 tsp. sriracha

  • 1 tbsp. corn starch dissolved in 1 tbsp. water

In a small sauce pan, combine all of the ingredients except for the corn starch slurry. Bring to a boil and then reduce to a simmer for 7-10 minutes. Turn off the heat and whisk in the corn starch and water - continue whisking til the mixture thickens enough to to coat the back of a spoon while still runny (about 3 minutes). Remove from the stove top and pour dressing into a glass container to fully cool. I like to make this dressing the night before as it thickens as it cooks down but you can also serve it hot with spring rolls or over rice and steamed veggies!




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Braised Red Cabbage, Apple and Cranberry Slaw

With St. Patty's day right around the corner I wanted to make something, well, uh, "festive" - last year I blogged my super healthy, vegan version of a shamrock shake which is seriously epic (go check it out) but this year I wanted to reinvent something a little more challenging. 


Cabbage isn't really anyone's favorite when it comes to traditional St. Patty's side dishes but this kicked up version is sure to change minds! First, I start with red (purple) cabbage instead of the regular green, I slice it thinly and combine it with sweet apples, onion and tart cranberries. I then braise the mixture for a long time in apple cider vinegar, asian five spice powder and maple syrup. This makes for a tender, vibrant hued, sweet, tart, tangy masterpiece that you will want to eat hot or cold with every single meal. I suggest making a lot because it's so versatile and well, addictive - I also find it super filling. 

On top of it being so incredibly delicious, you could not make a dish any better for you if you tried. Red cabbage is not only gorgeous, it is a water-rich food that is loaded with essential vitamins and minerals. Apples are filled with good-for-the-gut fiber. Onions are antimicrobial, and as we know, cranberries are great for UT health. As festive as they are, caraway seeds are also literal magic when it comes to digestion - seriously look it up. Five spice powder (cinnamon, cloves, fennel, star anise, and Szechwan peppercorns) acts a powerful anti-inflammatory and it's sure to help Caraway make digestion a breeze. 


Serve this dish up alongside a nut-roast or over curried lentils. You can serve it cold on top of a salad or on it's own eaten straight out of the fridge.

P.S - You can leave out the fresh cranberries if you can't find them at this time of year, sometimes you can get them in the freezer section but how much do you want to bet that you have your own bag left over from thanksgiving just sitting in your very own freezer just begging to be used?! Another great sub would be raisins!

Ready to transform your cabbage connotations? Give this recipe a try and let me know how much you love it.

*recipe adapted from Deliciously Ella

Serves: 6-8 • Prep Time: 10 minutes • Cook Time: 1 hour

  • 1 small red cabbage 
  • 1 medium sweet onion
  • 2 small gala apples
  • 2 cups fresh or frozen whole cranberries 

NOTE: you can use dried, naturally sweetened cranberries with a slightly different end result

  • the juice of one orange *optional
  • 1/2-1 tsp. caraway seeds *optional
  • 1 tsp. five spice powder ( or any combination of cinnamon, cloves, fennel, star anise, and Szechwan peppercorns)
  • 2-4 tbsp. maple syrup (depending on desired sweetness)
  • 2 tbsp. apple cider vinegar
  • 1 tsp. sea salt (helps to draw the water out and tenderize the cabbage)
  • 2-4 tbsp. water* if nessesary

Preheat your oven to 375*F. 

Core and chop the cabbage in thin 1/2" slices. Chop the onion and apple (no need to peel) at similar widths. Add in the cranberries and toss together in a large, oven-safe baking dish with a lid (if you don't have a lid, you can over with aluminum foil)

Add in the spices, orange juice, AVC, maple syrup and water - toss well. 

Cover with the lid and add to a hot oven and bake for at least 1 hour or until the cabbage is very tender and the cranberries have all "popped" and released their juices. Check occasionally - giving the mixture a stir - if you notice it looking dry after halfway through the cooking time, add a little water.

*Alternatively, you could give this a shot on the stovetop. I have not tried it myself but I imagine it would be quite a similar process - just keep an eye on it, you may need to add a bit more liquid and continue to stir frequently to prevent burning.

Remove from the oven - serve hot, at room temperature or cold.




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