Vegan fennel and orange salad

Vegan fennel and orange salad is quick to make, filling and jam-packed with vitamin C and other key nutrients, which help your body stave off a cold.

SALAD:
1 medium fennel bulb, sliced finely
2 oranges, peeled and sliced
a wedge of red cabbage, shredded finely
1 cup of pearl barley, cooked as per instructions and cooled
a large handful of parsley, chopped finely
2 handfuls of hazelnuts, chopped roughly
1 medium-hot red chilli, diced finely

DRESSING:
4 tbsp / 60 ml extra virgin olive oil
4 tbsp / 60 ml lemon juice
1 tbsp / 15 ml maple syrup
1 garlic clove, pressed
1 tsp salt (I did not salt pearl barley)
black pepper, to taste

View the full recipe at Lazy Cat Kitchen →