Express Crunchy Cabbage, Fennel and Apple Salad

Ingredients

• 0.25 White cabbage (Approximately one quarter of a cabbage, very thinly sliced with a mandoline)
• 1 Fennel (Bulb, very thinly sliced with a mandoline)
• 1 Granny Smith apple (The apple can be omitted, but it adds a pleasant acidity)
• Fresh cilantro (A generous handful, finely chopped)
• 2 tbsp Tahini (Or sesame paste)
• 2 tbsp Soy sauce
• 1 tsp Honey (The creator uses the remaining honey at the bottom of the jar)
• 0.5 Lemon juice (Yellow or lime; squeeze the juice from half a lemon)
• Sesame seeds (Sprinkle generously; toast beforehand if desired)

Steps

1. 1

   Set up a mandoline on a stable work surface and use the finger guard. Slice the white cabbage very thinly to achieve a light, tender texture.

2. 2

   Next, slice the fennel bulb on the mandoline, just as thinly as the cabbage, then add it to a large salad bowl.

3. 3

   Slice the Granny Smith apple on the mandoline and add it to the bowl. It can be omitted if desired, but its acidity balances the cabbage and fennel particularly well.

4. 4

   In a small bowl, combine the tahini, soy sauce, honey and the juice of half a lemon. Whisk until smooth, creamy and fluid enough to coat the vegetables.

5. 5

   Pour the dressing over the sliced cabbage, fennel and apple.

6. 6

   Add the chopped fresh cilantro, then gently toss with tongs or two large spoons until all the vegetables are evenly coated, without crushing them.

7. 7

   Sprinkle generously with sesame seeds. For extra crunch, briefly toast them in a dry skillet before adding them, then serve immediately.

Notes

For a complete meal, serve the salad with a bowl of hot basmati rice and honey-soy glazed chicken strips. The detailed rice and chicken recipes are not provided in the source.

Nutrition per serving

• salad
• side dish
• vegetarian
• no-cook
• crunchy
• express
• healthy
• gluten-free