Red Cabbage and Fennel Chopped Salad with Miso Dressing

Red Cabbage and Fennel Chopped Salad with Miso Dressing

An antidote to the rich, stodgy food everywhere in winter, I often crave something fresh and crunchy and this is heaven. It comes together so quickly, one thing to wash up and you can make it ahead, travel with it and add extras if you have, which makes it pretty much my perfect dish and why Ive been making it on repeat for weeks.

With a full flavour dressing of miso and avocado that means you’re not missing out.


  • 1/2 red cabbage, sliced
  • 1/2 fennel, sliced
  • 1 small head broccoli, chopped into small florets
  • 1/4 cup sunflower seeds


  • sweet white miso
  • 1 avocado
  • 1/4 cup olive oil
  • 1 lemon juiced and zest
  • 1/2 tsp sea salt, pepper to taste
  • 1 tsp fresh dill, chopped roughly

Serves 2 as a starter or 4 as a side

Pour the dressing ingredients into a food processor / magi mix etc and blitz to a smooth dressing, adding more oil for consistency if needed. Taste and adjust / season accordingly.

Add the red cabbage, fennel and broccoli and pulse for approx 30 secs – 1 minute until chopped into small pieces but not blitzed into rice.

Scrape into a large salad bowl. Sprinkle the seeds and chopped dill over and fold to mix gently.

Serve with Tamari soy sauce.

Keeps in fridge for up to 4 days.

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