Simple, quick, and genuine winter salad, without butter and cheese. Perfect as a side dish for meat, fish, or with legumes; it can be prepared in advance and stored in the fridge.
Wash the fennel and purple cabbage.
Cut the fennel and cabbage into julienne strips.
Combine the vegetables in a bowl.
Dress with extra virgin olive oil and apple cider vinegar to taste, mixing well.
Finish with ground flaxseeds and serve.
Knife
Cutting board
Bowl
Grater or seed grinder (optional)
Store in the fridge in an airtight container for the next day's lunch.
Italy
| Energy (kcal) | 138.37 |
| Carbohydrates (g) | 1.29 |
| of which Sugars (g) | 1.29 |
| Fat (g) | 13.81 |
| of which Saturates (g) | 1.97 |
| Protein (g) | 1.29 |
| Fiber (g) | 2.09 |
| Sale (g) | 0.09 |
