Red Cabbage, Beet & Fennel Salad with Pomegranate and Pecans

11 March 2016

This week I've been feeling a sense of spring in the air.  The daffodils have started to pop up in my garden, the sun has been shining and the days are getting longer.  I've been feeling more energised, and enjoying more raw foods again in my diet.

This colourful salad is packed full of foods that are high in antioxidants, protective phytonutrients, as well as the cleansing benefits of beet and fennel.  Its a feast for your eyes as well as your belly! So put a spring in your step and boost your vitality with this delicious dish.

 

Ingredients:

1/4 small red cabbage, cored

1/2 a fennel bulb

1 small beetroot

1 handful pecans

freshly squeezed juice of 1/2 - 1 lemon according to your taste

1/2 pomegranate

handful of spinach

salt & pepper

 

Its great served with 'nut' mayo - (whip up 150g cashews, 200ml water, 1 1/2 tablepoons nutritional yeast flakes, 1/2-1 teaspoon apple cider vinegar, salt in a high speed blender or food processor until super smooth and creamy, store in the fridge)

 

Method:

Thinly slice the cabbage

Shave the fennel (can use a 'y' shaped peeler for this) and save the fronds to decorate

Grate the beet

Put the veg in a bowl along with the pecans, and fennel fronds, and pour over the lemon juice. 

Mix well and allow to marinate for about 15 minutes

Scoop out the pomegranate seeds, and add to the salad bowl

Serve on a bed of spinach leaves, and any additional dressing of your choice, or the nut mayo