Fennel & Cabbage Spring Salad


I absolutely have Spring fever. Spring does not officially arrive until March 20th, but the signs of the changing season are quite obvious. One of the most visible clues to the arrival of Spring is the hundreds of blossom trees that seemed to have simultaneously blossomed overnight. Hues of soft pink, white, and vibrant fuchsia can be seen throughout the streets; these colors instantly make me happy. In addition to that, our home is slowly being accented by golden daffodils and bright tulips. Just the presence of these flowers will be enough motivation to keep my heart aching for spring days; despite the fact that the Seattle grey will be around for quite some time.

I originally found this recipe in a cookbook by What Katie Ate. This salad caught my attention, mainly due to its  lovely color palate of vibrant purples and reds. I instantly thought this would be a perfect recipe to play with because to me, this salad feels like a transitional meal. Meaning, this salad contains a little bit of winter in the fennel and cabbage, and a little bit of  spring in the juicy strawberries. Being a California native, I know that strawberry season is getting started down south, so I thought it would be great to use them. I might be jumping the gun a little, but I couldn’t help myself. This salad is insanely tasty, and only takes a few minutes to put together. The yogurt dressing makes this salad and has such a wonderful flavor which pairs so nicely with the fennel and strawberry. This dressing can also be used as a delicious topping for fish, chicken, or maybe some steamed veggies; the options are endless.


For the Recipe,

read more here


Adapted, slightly, from What Katie Ate

Yields 1/2 cup

·1/3 Cup Greek Yogurt

·Juice of One Lemon

·1 Tablespoon Olive Oil

·1 Teaspoons Honey

·1 1/2 Teaspoons Finely Chopped Mint

·Salt to taste


Combine all ingredients in a small dish or bowl and set aside.



3-4 Servings

·1 Fennel Bulb

·1/2 to 1/4 Head of Purple Cabbage

·6-7 Strawberries Quartered

·Toasted Pepitas

·Mint For Garnish


Equipment: Medium bowl


Place pepitas in a dry pan on medium heat. Tossing often, toast seeds until slightly browned and fragrant, about 1-2 minutes. When done, remove from heat and set aside.

Finely slice the cabbage and fennel and place in a medium bowl, along with the quartered strawberries. Toss a few times and divided amongst plates. Top off with a drizzle of dressing, pepitas, freshly chopped mint, and a pinch of kosher salt if needed.

*The yogurt dressing is quite thick, so another option would be to toss each serving with the dressing in a separate bowl before serving and garnishing with pepitas and mint.