A simple, quick, and wholesome winter salad, with no butter and no cheese. Perfect as a side dish for meat or fish mains, or with legumes; it can be prepared in advance and kept in the refrigerator.
Wash the fennel and red cabbage.
Cut the fennel and cabbage into julienne strips.
Combine the vegetables in a bowl.
Season with extra-virgin olive oil and apple cider vinegar to taste, mixing well.
Finish with ground flax seeds and serve.
Knife
Cutting board
Bowl
Grater or seed grinder (optional)
Keep in the refrigerator in an airtight container for the next day's lunch.
Italia
| Energy (kcal) | 82.02 |
| Carbohydrates (g) | 1.39 |
| of which sugars (g) | 1.39 |
| Fat (g) | 7.43 |
| of which saturates (g) | 1.07 |
| Protein (g) | 1.39 |
| Fibre (g) | 2.26 |
| Salt (g) | 0.1 |
