Home » Cabbage & Fennel Salad with Grilled Prawns
crunchy green salad with cabbage and fennel topped with grilled shrimp

Cabbage & Fennel Salad with Grilled Prawns

Light, crunchy, and full of flavor–perfect for a summertime dinner (and it holds up well for the next day’s lunch)

Serves 4



  • whole cabbage: 1 small head, about 500 g/18 oz
  • fennel bulb: 1 small bulb, about 175 g/6 oz
  • fresh mint: 1 small handful, about 10 g/0.33 oz (adjust up/down based on your preference)
  • fresh cilantro/coriander: 1 small handful, about 10g/0.33 oz (adjust up/down based on your preference)
  • fresh chives: half the amount of mint/cilantro


  • olive oil: 6 Tbsp
  • fresh lemon juice: 3 Tbsp (grate the zest for the prawns below)
  • honey: 2 tsp
  • mustard: 2 tsp
  • salt: 0.75 tsp (this is a bit more than leafy salads but recommended due to the cabbage + fennel–adjust as you like)


  • medium to large shrimp/prawns about 600-800 g/21-28 oz
  • olive oil, salt, pepper
  • (optional) wood or metal skewers (note you don’t need to soak wooden skewers in water–it makes almost no difference)


  • apple: 1 small-medium
  • feta cheese: about 40-60 g/1.5-2 oz
  • lemon zest: from the lemon used in the dressing
  • olive oil
  • (optional) sumac: about 2 tsp (lemony middle eastern spice powder)


  1. Make the salad
    • Remove the outer leaves from the cabbage, cut into quarters and remove the core. Finely shred (a chinese cleaver works great). For the fennel, wash the bulb, then cut off the root end. Finely shred the whole fennel, including any fronds still attached. Finely chop the mint, cilantro, and chives. Set aside a small amount of chives for garnish. Combine all elements into a large bowl.
    • Whisk together the dressing elements and add to the salad, mixing completely with a fork. Taste and decide if you need more oil, more acidity, seasoning, etc. Set aside until the prawns are ready.
  2. Grill the prawns. Prepare a BBQ grill if outdoor or broiler (UK: grill) if indoors on direct heat/high heat. Optionally, thread the prawns through the skewers. Brush with olive oil. Grill for 2-3 minutes per side. When finished, brush with some olive oil mixed with the lemon zest and and a bit of salt and pepper. Sprinkle the sumac over the prawns.
  3. Finishing. Finely chop an apple and crumble the feta cheese. Serve the salad with prawns and the apple and feta.