Fennel & Cabbage Salad

Photography by  Elisa Watson

Photography by Elisa Watson

Fennel, Cabbage & Kraut Salad with Yuzu Dressing

Gluten Free, Vegan, Sugar Free

Serves 4
Prep time: 10 minutes


Fennel & Cabbage Salad
1 bulb fennel, finely sliced
¼ red cabbage, finely sliced
1/8 white cabbage, finely sliced
4 spring onions, finely sliced
½ cup beetroot sauerkraut
¼ cup fresh parsley, finely chopped
¼ cup fresh mint, finely chopped
2 tbs fresh dill, finely chopped
¼ cup activated pepitas
2 tbsp sesame seeds
1/3 cup coconut flakes

Yuzu Dressing
¼ cup extra virgin olive oil
2-3 tsp yuzu juice*
1 tbs fresh dill, finely chopped
pinch salt
cracked pepper


  1. To create the salad, add all salad ingredients together in a bowl. Toss to combine.
  2. To make dressing combine all ingredients together and mix until combined. Season with salt & pepper and add more yuzu juice if required.
  3. Add dressing to salad just before serving and toss salad to combine.

*Yuzu juice can be found from Japanese supermarkets and Asian grocers. Yuzu can be substituted for lemon, lime or grapefruit juice.