So recently I discovered a new ingredient, bee pollen. As soon as I heard about it I rushed to order some, since I figured if it was even half as good as fennel pollen, I would love it. It has all sorts of health benefits, but what I’ve fallen for is the taste. It has both a sweet and nutty flavor, and goes especially well with oatmeal and fruit. You can most likely find it at your local farmer’s market, at most health food stores, or online.
Makes: about 4-6 servings
Time: 30 minutes prep, 1 hour 15 min. total
Ingredients:
½ head cabbage
½ Tbsp. salt
1 bulb fennel
2 granny smith apples
3 Tbsp. extra virgin olive oil
¼ cup cider vinegar
¼ cup raw sugar
½ Tbsp. raw dijon
½ tsp. chili flakes
½ tsp. bee pollen
Method:
Core you cabbage and slice into into thin strips. Next, place it in a colander in the sink, and toss it with the salt. Let this sit and wilt for the next hour or so. While the cabbage is wilting, julienne your fennel bulb and apples, but be sure to squeeze some lemon juice over them if they are going to sit out for too long. When the cabbage is limp, rinse it extremely well with cold water, then squeeze to release as much liquid as possible.
Combine the olive oil, vinegar, sugar, dijon, chili flakes, and bee pollen in a pot oven medium heat. Simmer until all ingredients are incorporated. (Taste here!) While this is heating, combine your cabbage, fennel, and apples in a large bowl, then pour the liquid over the vegetables and toss. Place in the fridge until cool, and enjoy.
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