This crunchy cabbage, fennel and apple salad is fresh, zingy, full of herbs and ridiculously easy to throw together. Tossed with a parmesan and currant dressing and finished with crumbled seed crackers, it's the perfect summer salad for BBQs, entertaining or an easy side to go with dinner.
And the best part? You don't need a million ingredients or an hour of chopping to make a bloody good salad.
The Salad That Happened Because I Forgot the Toasted Seeds
I first made this salad years ago when I was catering a wellness retreat.
I'd planned to finish it with toasted seeds, only to realise halfway through that I'd completely forgotten to pack them.
Shit.
I needed crunch, and I needed it fast.
I had some homemade seed crackers in my kit, so I crumbled them over the salad and hoped for the best.
Turns out, forgetting the seeds was the best thing I could have done.
The crackers gave it crunch, but also herbs, spices and so much more flavour.
That little catering mishap has become one of my favourite salad shortcuts, and I've been making versions of this salad ever since.
Why This Is Such a Good Summer Salad
There are a few reasons this one gets made on repeat in my kitchen.
It's seriously crunchy. Thinly sliced vegetables, crisp apple and crumbled seed crackers give it plenty of texture.
It's fresh and zingy. The fennel, apple, herbs and dressing keep everything light and full of flavour.
It's quick to prepare. Especially if you've got a mandoline to do the slicing.
It goes with almost anything. Roast lamb, grilled chicken, BBQ meats, wraps or simply whatever's on the dinner table.
It's easy to make ahead. Prep the vegetables in advance and add the dressing and crackers when you're ready to eat.
How to Make Crunchy Cabbage, Fennel & Apple Salad
SERVES: 3–4 as a main | 6–8 as a side
FOR THE SALAD:
⅛ medium cabbage (approx. 4 cups)
½ fennel bulb
1 green apple
¼ head broccoli
1½–2 cups chopped herbs, Italian parsley, fennel fronds, dill + chives
50g rocket or other salad greens
100g Venerdi Pure Foodie Herby Hit Cracker Crisps, crumbled
FOR THE DRESSING:
1 small or ½ large red onion, finely diced
Juice of 1 lemon
¼ cup white wine vinegar
3–4 tsp runny honey
2 tsp grainy mustard
1 tsp Dijon mustard
35g parmesan, finely grated or zested
¼–⅓ cup good quality extra virgin olive oil
Sea salt + freshly cracked black pepper
METHOD
Shave the cabbage, fennel and broccoli as finely as possible using a mandoline on a fine slice setting, or a large chef’s knife.
Cut the apple into fine matchsticks using a knife or a mandoline with a julienne blade.
Finely chop the herbs, then add the cabbage, fennel, apple, broccoli and herbs to a large bowl and toss together.
For the dressing, add all ingredients to a bowl, starting with ¼ cup extra virgin olive oil. Whisk well to combine, taste, and if it’s a little too sharp, add a little more olive oil, up to ⅓ cup total. Season generously with sea salt and freshly cracked black pepper.
Pour the dressing over the salad and toss really well with your hands so everything is evenly coated.
Crumble 80g of the cracker crisps through the salad and toss again.
To serve, layer the salad with the rocket or salad greens scattered between the layers to lighten it up and add a gorgeous pop of green.
Finish with the remaining 20g cracker crisps, crumbled over the top, plus a little extra fresh herbs.
TIP: Best eaten fresh, but to keep for a few days, leave the dressing + crackers off. Toss with a little lemon to stop the apple browning, then dress + add crackers just before serving.
My Secret to Making This Salad So Quickly
If there's one kitchen tool I couldn't live without, it's my mandoline.
I use it to get the cabbage, fennel and even broccoli paper thin and even.
No trying to finely slice half a cabbage with a knife. No spending 10 minutes making perfect apple matchsticks. No chunky bits that require approximately 47 chews before you're allowed to swallow them.
Just pop it through the mandoline and you're done.
It's genuinely my number one kitchen tool. I pull it out more nights than not because it makes good food faster.
The adjustable blade lets you change the thickness, and you can flip the top panel over to make perfect matchsticks. An apple takes about 30 seconds.
And yes, the blade is sharp. That's why it's so bloody good!
I always recommend using the hand guard and a cut-resistant glove for extra protection. I've got both the mandoline slicer and cut-resistant glove available in my online shop.
What to Serve with This Crunchy Cabbage Salad
This is one of those salads that goes with pretty much anything.
A few of my favourite ways to serve it:
Alongside my Greek roast lamb with warm pittas and garlic yoghurt.
Stuffed into wraps with leftover chicken or lamb.
As part of a big summer grazing table with other salads and sides.
Alongside a simple weeknight dinner when you need something fresh and green.
It's also a brilliant salad for entertaining because you can do most of the preparation before everyone arrives.
Can You Make This Salad Ahead of Time?
Absolutely. In fact, it's a great one to prep on Sunday so you've got an easy green thing ready to go with lunches and dinners for the next few days.
Shred the cabbage, fennel and broccoli ahead of time and store them in an airtight container in the fridge.
Keep the dressing separate, slice the apple closer to serving time to prevent browning, and add the seed crackers right at the end so they stay crunchy.
Frequently Asked Questions…
Can I make this cabbage salad without a mandoline?
Of course! A sharp knife will do the job. Just try to slice the vegetables as thinly and evenly as possible. A mandoline simply makes it much faster, thinner and more even. SHOP MANDOLINE
What can I use instead of seed crackers?
Toasted pumpkin seeds, sunflower seeds, chopped nuts or croutons would all work. But I reckon the seed crackers give it that little bit of extra flavour that makes this salad so good.
Is this salad gluten-free?
Yes, provided you use gluten-free seed crackers like Venerdi Seeded Cracker Crisps and check other packaged ingredients.
Can I make this salad dairy-free?
Yes. You can omit the parmesan or use a dairy-free alternative, although it will change the flavour of the dressing.
Is this a good salad for a BBQ?
Absolutely. It's fresh, crunchy and works beautifully alongside grilled meats. You can prepare most of it ahead of time, making it ideal for summer entertaining.
A Little Reminder That Good Salads Don't Need to Be Complicated
I reckon the best salads are the ones you actually want to make again.
A few fresh ingredients, a bloody good dressing and something crunchy on top. That's often all you need.
And in this case, forgetting the toasted seeds turned out to be the best thing I could have done.
Happy salad making!
Steph x
