Bella's Belly Blog

(Gluten-Free + Vegan, with optional shredded chicken)

Fennel Cabbage Salad with crunchy pistachios, tart green apple, and fresh mint! This salad is crisp, refreshing, and bursting with flavor. It’s also gluten-free, vegan, and is as nourishing as it is delicious—perfect for balancing your gut health and keeping inflammation at bay. Fennel adds a touch of sweetness and anise flavor. It is also rich in fiber for digestion, antioxidants to fight inflammation, and vitamin C to boost immunity.

Yield: 6-8 servings

Time: 20 mintes

Total time: 25 minutes

Ingredients

• 1/2 head cabbage, finely chopped
• 1 bulb fennel, finely chopped
• 3-4 stalks celery, chopped
• 1/2 Granny Smith apple, finely sliced
• 1/2 cup pistachios and/or pecans (or preferred nut)
• 1 bunch fresh mint, chopped
• 1 cup great northern beans (canned, rinsed, or cooked)
• 1 lemon, juiced
• 1 tablespoon apple cider vinegar 
• 2-3 tablespoons extra virgin olive oil (EVOO)
• Salt & pepper, to taste
• Shredded chicken (optional, for added protein)

Instructions

1. Prep the Ingredients: Finely chop the cabbage and fennel bulb, slice the celery and green apple thinly, and roughly chop the mint leaves. If you’re using shredded chicken, prepare it as well.
   
2. Combine the Base: In a large salad bowl, add the chopped cabbage, fennel, celery, green apple, pistachios, pecans (or your preferred nut), and mint. Add the great northern beans.
   
3. Make the Dressing: In a small bowl, whisk together the juice of 1 lemon, apple cider vinegar, a generous drizzle of extra virgin olive oil (about 2-3 tablespoons), and salt and pepper to taste.
   
4. Dress and Toss: Pour the dressing over the salad and toss everything together until well combined. Adjust salt, pepper, and lemon to taste as needed.
   
5. Serve: Serve as-is for a vegan, nutrient-dense meal or add shredded chicken for extra protein. Enjoy fresh, or store in the fridge for up to a day.