A few weeks ago, a friend of mine posted this tasty recipe on her Instagram account, and instantly I knew that I wanted to give it a try! Fennel, BACON, and walnuts, um – yes please!
She had created the dish out of sheer resourcefulness and the need to use up her left over Paddy’s day cabbage. I had no cabbage in my fridge at the time, but I was more than willing to go shopping! This sounded like a great dish that could be made quickly and add pizzazz to any Spring/Summer picnic, barbecue, brunch, lunch, tea party… really any event that food would be present! Not to mention it’s healthy!
Soooo… I hit Crystal up for the detailes and permission to share it with you guys. I am hoping this will be the first of many recipes by her that you get to enjoy! She is a NTP/M.S Nutrition student and foodie that knows her bacon (among other things)!
But enough of the chit chat. Let’s get started, shall we?
Paleo Bacon Fennel Slaw
- 1/2-2/3 large head of Green Cabbage, shredded or chopped
- 1/2-1 bulb Fennel, thinly sliced (I definitely used the whole bulb! Yum!)
- 1/3 large Red Onion, thinly sliced
- Loose handful of fresh Italian Parsley, chopped
- 1/2 cup Raw Walnuts, chopped (eh hem, I definitely used more than that! ;))
- 1 lb Pastured Bacon, cooked and chopped
- BONUS: Though not in Crystal’s recipe, I added some peeled, chopped oranges to my left-over salad, and the paring with fennel was magnifique! Obviously many people making paleo recipes are concerned with sugar and carbs, so keep that in mind if you decide to add them, but your taste buds won’t hate you.
- 1/4 cup Extra Virgin Olive Oil (I like Bragg or Napa Naturals, but I usually try to order it from Thrive Market to get wholesale prices)
- 1/4 cup Red Wine Vinegar, or more or less, to taste (I like Napa Naturals and also try to order it from Thrive Market for the discount)
Combine cabbage, fennel, red onion, parsley, and walnuts in a large bowl.
Saute bacon to your preferred level of crispiness. Drain and let cool until warm, then chop and sprinkle over salad.
Toss the salad with the Olive Oil and Vinegar.
Serve while bacon is still warm, adding cracked pepper on top.
And that is it, my friends! What an awesome way to use that Farmer’s Market Fennel I’ve been spotting!