Pointed cabbage salad with fennel and cucumber

Insalata di cavolo cappucio

Pointed cabbage salad with fennel and cucumber

For some people cabbage as a bad reputation, but I’m pretty sure they have never tasted this pointed cabbage salad with fennel and cucumber.

I’m a big fan of raw cabbage in salads, because the leaves stay fresh and crunchy even when they are doused in dressing and because you can prepare it in so many different ways. Often in salads I combine the cabbage with something sweet and fruity like figs, or apples or cranberries, but you don’t actually need to sugar the vegetables. This pointed cabbage salad only has a thick creamy dressing, cucumber, fennel and roasted pine nuts to rely on, which makes it fresh and springlike from my point of view.

But try it yourself and see what you think.

Ingredients

½ pointed cabbage
½ fennel bulb
½ seedless cucumber
1 tbsp mustard
4 tbsp olive oil
1 tbsp white wine vinegar
2 tbsp pine nuts

Preparation

Slice the pointed cabbage as finely as possible (if you want you can use a mandolin slicer)
Rinse the sliced cabbage under plenty of cold water.
Stir the mustard with olive oil to obtain a thick cream, before adding the vinegar.
Mix the drained cabbage with the dressing
Clean the fennel bulb and cut it into thin slices.
Clean and dice the cucumber.
Add fennel and cucumber to the pointed cabbage salad.
Roast the pine nuts on a dry frying pan, and sprinkle them over the pointed cabbage salad before serving.