We served this salad for the first time while hosting a group of friends at Bodega Ridge on beautiful Galiano Island. It's an easy way to use up red cabbage, and the added fennel and walnuts add just the perfect touch.
Fennel, Walnut and Red Cabbage Salad
1 small red cabbage, finely shredded
1 tbsp fennel seeds, toasted
1/3 cup toasted walnuts, minced
1/4 cup olive oil
3-4 tbsp red wine vinegar
1 tbsp sugar or sweetener
3 tbsp mayonnaise
salt to taste
Toast the fennel seeds in a dry pan until fragrant, about two minutes. Remove from heat and set aside. Next, finely chop the walnuts and add them to the pan. Toast, stirring here and there, until fragrant and browned. Set aside with the fennel seeds.
Shred the cabbage as finely as possible and mix with the olive oil, red wine vinegar, sugar, salt, and mayonnaise. Add the toasted fennel and walnuts just before serving.
Serve this tasty salad for Sunday brunch with our Roasted Tomato, Artichoke & Golden Quinoa Frittata, and our Best Ever French Lentil Salad. Don't forget the butter, hot coffee, and a side of bacon.
