With its nuance of licorice, fennel pairs perfectly with our Red Cabbage + Ginger Sauerkraut. This incredibly easy recipe has a few simple and key ingredients that absolutely deliver on taste, elegance and beauty. The sweetness and light of this fruity salad is accented by the salty tang of our Red Cabbage + Ginger Sauerkraut, making for a delicious blend.
Your microbiome will thank you too as our sauerkraut is live, raw, fermented. Packed with good lactobacillus bacteria that adds microbial diversity to the ecosystem of your microbiome, this kraut is also highly fibrous and therefore prebiotic-- its like a meal for the microbes in your belly. Good stuff!
1 Fennel bulb
2 Navel Oranges
½ cup Olive My Pickle Red + Ginger Kraut
2 Tbsp Olive Oil
½ tsp salt
¼ tsp pepper
To begin, prepare your fennel by slicing off the fennel stalks.
Keep a few of the fronds for a garnish to be put on the salad later.
Cut the root, then slice into quarters revealing the core.
Then use your knife and cut out the core and discard.
To achieve a thin cut (optimal for salads) use a mandoline to cut the fennel (always use a blade guard).
Cut skin off orange and section the pith from the orange.
Place orange segments in bowl and set aside.
Squeeze remaining juice from orange pith into the bowl.
Add olive oil, salt and pepper and whisk.
Stir in fennel.
Transfer to plate and top with sauerkraut and fennel fronds.