Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Green Cabbage-Apple-Fennel Salad

Scott Phillips

Servings: 4 to 6

This monochromatic salad is stunning in its simplicity. The crisp texture and lemony punch make it a perfect partner for braised meats or grilled pork. Use a mandoline to shave the fennel and apple into ultra-thin slices.


  • 2 Tbs. fresh lemon juice
  • 1 Tbs. finely grated lemon zest
  • 1/2 tsp. Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1/2 medium head green cabbage, cored, halved lengthwise, and thinly sliced (about 6 cups)
  • 1 green apple, quartered, cored, and thinly sliced
  • 1 medium fennel bulb, halved, cored, and thinly sliced (about 2 cups)
  • 3 oz. trimmed watercress, cut into bite-size pieces (5 loosely packed cups)
  • 1/3 cup chopped toasted pecans

Nutritional Information

  • Calories (kcal) : 170
  • Fat Calories (kcal): 120
  • Fat (g): 13
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 0
  • Sodium (mg): 150
  • Carbohydrates (g): 12
  • Fiber (g): 4
  • Protein (g): 2


  • In a small bowl, whisk together the lemon juice and zest, mustard, 1/2 tsp. salt, and 1/4 tsp. pepper. Slowly add the olive oil, whisking to emulsify.
  • Put the cabbage, apple, fennel, and watercress in a large serving bowl. Just before serving, gently toss the salad with the dressing. Season to taste with additional salt and pepper, sprinkle the pecans on top, and serve.

Make Ahead Tips

The salad can be made up to 1 day ahead. Refrigerate, covered.


Rate or Review

Reviews (6 reviews)

  • SnappyPuss | 01/11/2018

    The balance of flavors was just off, too much cabbage, not enough flavor from the fennel and apples but dressing was too tart (if that can happen while being pretty flavorless). The fennel, which I normally love, just did not go with the cabbage.

  • paintmonger | 06/22/2017

    I think this is the first recipe I've made from Fine Cooking that I didn't care for. I didn't feel like the flavors were very balanced. I suppose it could be ok with another dish that complimented it...

  • SadieSug | 04/02/2016

    Refreshing, beautiful combination!

Show More

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.