1 medium head fennel, green fronds are bonus, thinly sliced
1 medium granny smith apple, thinly sliced
½ a medium green cabbage, sliced thinly
½ to 1 cup sauerkraut. I use my own ‘kraut, made with purple cabbage. If you want the pretty colour but do not have purple ‘kraut, add a few thin slices of raw beet to colour your salad pink.
Essential Salad dressing
This is enough for about 2 recipes of salad. Extra dressing should be kept in the fridge and can be used for green salads as well.
Essential Salad dressing Ingredients
1/4 cup fresh lemon juice
1/3 cup flax oil
2/3 cup extra virgin olive oil
1 clove garlic, grated or minced
pinch chili flakes, cayenne or black pepper (opt)
pinch sea salt
– Put all ingredients into a mason jar.
-Put the lid on tightly and shake before using.
– Keep in the fridge.
-Make small amounts at a time and use quickly.
Make dressing in a jar as directed, chop veggies for salad and mix all together, coating with just enough dressing.
Keeps well in the fridge and tastes even better the 2nd day.