Cabbage Fennel Apple Slaw

Cabbage Fennel Apple Slaw

I often recommend cabbage as a way to increase detoxification in your body. I’m not a fan of the typical coleslaw with mayonnaise and mystery sauce but I am loving this salad with fennel and apple. Cabbage is pretty much the cheapest vegetable you can find, however it is has a lot of nutrients and its very low carb. Give this slaw a try the next time you pass by the purple cabbage at the grocery store.


½ head purple cabbage, shaved or very thinly sliced

1 apple thinly sliced (Gala or Granny Smith)

1 fennel bulb thinly sliced

1 cup flat-leaf parsley chopped

½ cup kefir

1 tsp. Dijon mustard

Juice of ½ lemon

1 tsp. raw honey or pure maple syrup

3 tbsp. extra virgin olive oil

2 tbsp. fennel leaves chopped

½ tsp. sea salt


In a large bowl combine kefir, lemon juice, Dijon mustard, olive oil, honey, sea salt, and pepper.  Add in cabbage, apple, fennel, fennel leaves, and parsley.  Toss to combine.

TIP  – Save the stocks of the fennel for using in soups, stews, and stocks.
I recently presented a class on detoxification and how easy it is to incorporate simple foods into your diet that help move toxins from the body. Here are some tips that make this recipe great for detoxification.

Cabbage is nutrient dense, and improves detoxification in the body.  It is low caloric and contains powerful cancer compounds.  Cabbage has also been shown to contain an amino acid, which is helpful for the growth and regeneration of the cells that line the gastrointestinal tract.

Fennel has traditionally been used for digestive ailments.  It is an excellent source of Vitamin C, potassium, fiber, and contains a good source of minerals.  Fennel is also high in anticancer compounds.

Kefir is a cultured milk product that is tart and refreshing.  Kefir is considered better than yogurt as it contains beneficial bacteria for the digestive tract, as well as different types of bacteria not found in yogurt.

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