Cabbage Salad (Lahanosalata) is another favorite salad of mine! Not only is it easy but by adding fennel to it makes it more flavorful giving the salad a light licorice flavor. The first time I tried this salad was when I was in my early teens. It was love at first bite! Not only was it fresh, crisp and refreshing but better and healthier than eating standard coleslaw! It’s a wonderful dish for vegans and vegetable lovers.

• 1 medium head of cabbage
• 1 medium fennel bulb (no stems)
• 1/2 cup olive oil
• 1/4 cup fresh squeezed lemon juice
• 4 tbsp red wine vinegar
• 1/4 cup fresh oregano leaves
• 1 tsp salt
• 1/2 tsp fresh ground pepper
• 1 tsp. dry oregano
• 1 tsp fennel seed
• 1 tsp ground coriander

Slice the cabbage and fennel bulb into fine, thin strips. Remove the core before slicing. Set aside in large bowl.
Combine the spices and herbs together. In a small bowl, add spices to vinegar and stir to combine. Add oil and whisk together.
Pour dressing over cabbage and fennel, add fresh oregano and toss! It’s good up to two days! Store leftovers in the refrigerator.