If you're tired of boiled cabbage for Saint Patrick's Day--or green food dye--try this fresh salad instead. It's made with apples, oranges, fennel, and pomegranates. It isn't overly sweet either. In fact, it is so tasty, you'll pinch yourself... to make sure you're not dreaming.
Prep Time 15minutes
Total Time 15minutes
Ingredients
2cabbage heads
2Honey Crisp apples, cubed
4mandarin oranges
1fennel bulb, diced
½cup pomegranate seeds
1cup Greek yogurt
1tablespoon honey
½teaspoon Apple Cider vinegar
1tablespoon chopped basil
¼teaspoon chopped mint
¼teaspoon sea salt
Cracked pepper
Instructions
In a large mixing bowl, combine 1 cup Greek yogurt, 1 tablespoon honey, 1/2 teaspoon apple cider vinegar, and 1/4 teaspoon sea salt. Mix to combine. Maybe drink some green beer while you're doing it.
Add in 2 Honey Crisp apples and 1 fennel bulb. Learn how to buy, store, and cut fennel in the how to section on my website.
Peel 4 Mandarin oranges, removing as much of the pith as possible. Cut them width wise, and then break apart the segments. Pat them down with a paper towel to remove any excess juice.
Add the oranges, 1/4 teaspoon mint, and 1 tablespoon basil, and fold them into the yogurt dressing. Chill the mixture in the fridge for 1 hour.
Cut the cabbages in half, coring out some of the center, to create four bowls. Divide the salad between the halves, top with pomegranate seeds, and serve with some cracked pepper.
Enjoy!