Fennel, Red Cabbage, and Avocado Salad


It is always useful to have a quick salad that can be made in advance especially during Pesach when it seems that you are constantly cooking for the next meal. This is a colourful combination of vegetables which is completed with a delicious agave (vegan substitute for honey) dressing.
This salad is the creation of professional chef Denise Phillips of www.jewishcookery.com


Prep time
25 minutes
Cooking time
10 minutes
Total time
35 minutes


red cabbage (thinly sliced)
fennel (cored and thinly sliced)
beetroots (cooked and sliced)
2 tablespoons
dried cranberrys
avocados (peeled and sliced )
9 tablespoons
olive oil (for dressing)
3 tablespoons
agave nectar (for dressing)
2 teaspoons
kosher for Pesach mustard (for dressing)
3 teaspoons
lemon juice (for dressing)
2 ounces
pecans (for garnish )


Pre-heat the oven to 400F. Place the pecan nuts on an oven tray and roast for about 10 minutes or until golden.
Combine the sliced cabbage, fennel, beetroot and cranberries together. Mix in the avocado.
Combine all the dressing ingredients and pour over the salad. (Dressing can be made in advance.)
Place the salad in a large serving bowl and sprinkle pecans on top. 

Your Links to Veg Resources




Connect with the Jewish Veg Movement