Raw Cabbage, Fennel, and Pecorino Salad

Prep Time: 
25 minutes + 1 hour sit
Number of Servings: 
Recipe Source: 
Spring: The Cookbook by Skye Gyngell ($24.95, Quadrille Publishing, 2015)


  • 1 Savoy cabbage
  • 1 fennel bulb
  • 5 14 oz pecorino, finely sliced
  • A small bunch flat-leaf parsley, leaves only, finely chopped
  • 12 cup extra-virgin olive oil
  • 3 tsp good-quality red wine vinegar
  • Sea salt and freshly ground pepper


  1. Wash cabbage under cool running water, separating leaves as you do so by snapping them off at the base. Pat each leaf dry, using a clean dish towel, and then slice into fine ribbons and put in a bowl.
  2. Remove fibrous outer layer of fennel, and then slice bulb in half lengthwise. Cut each half into very fine slices and add them to cabbage ribbons in bowl.
  3. Add pecorino slices and chopped parsley, and then season salad with salt and plenty of pepper. Drizzle over oil and vinegar and toss really well to combine.
  4. Leave salad to sit 1 hour or so to allow vinegar to soften and wilt leaves slightly, before serving.


This salad works best if dressed an hour or so before serving.

Nutrition Info: 
336 Calories, 11 g Protein, 15 g Carbohydrates, 6 g Fiber, 28 g Total fat (9 g sat, 15 g mono, 3 g poly), 244 mg Sodium, ★★★★★ Vitamin C, K, ★★★ Vitamin B2 (riboflavin), Calcium, Molybdenum, Phosphorus, ★★ Vitamin A, Folate, Copper, Manganese, Vitamin B1 (thiamine), B3 (niacin), B6, Biotin, Pantothenic acid, Iron, Magnesium, Potassium, Zinc


Eva Milotte

Taste For Life features articles and recipes by some of the best writers in all-natural wellness and nutrition. For more information, contact us.