Paleo Cabbage & Fennel Salad (Low-FODMAP, Whole30, AIP, Gluten-Free, KETO, Nightshade free)

I love my green leafy salads, but it's nice to change it up. I have two young kids that I homeschool alongside running my own business; needless to say, time matters in our house! This salad is so quick and can be tossed while prepping the rest of your meal. It is compliant with almost all diets, it's nightshade-free, AIP, SCD, Paleo, Whole30, vegan and low-FODMAP. This list could go on. 

It's nice to have a warm salad every once and while, especially when the weather is chilly. This salad is warming and filling; it's also friendly on the budget!

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1 medium head purple cabbage

1 medium fennel bulb

3 tablespoons avocado oil

1 teaspoon apple cider vinegar (without the mother culture for SCD)

2 teaspoons dried oregano

1 teaspoon salt


Cut cabbage in half and remove stock from the middle.

Thinly slice cabbage and fennel, rinse and drain.

Heat the oil in a large pot and toss in cabbage, fennel, oregano, and salt. Using two long wooden spoons constantly toss cabbage until it's fully coated in the oil.

After five minutes add the apple cider vinegar and toss occasionally until the cabbage is tender, roughly five more minutes.

Prep Time: 15 minutes

Cook Time: 15 minutes

Serves: 8+