light and refreshing
1 fennel bulb,also called anise, reserve fronds
¼ head purple cabbage
1 tablespoon poppy seeds
1 tablespoon sesame seeds
2 tablespoon agave
2 tablespoon apple cider vinegar
1 tablespoon olive oil
1.process fennel,cabbage,and carrot using fine shredder blade.
2.shake dressing ingredients in a jar and pour over salad with some chopped fronds as garnish.
hi everyone!thanks for the nice comments:)
THATS soooo beeutiful! have got no processor so i shred everything by hand usually. all that crunch, colour and flavour. yum! made sumthin like this for a potluck yesterday with a killer dressing!
i made this today minus the oil and i forgot fennel but put a grated parsnip in instead. it was so good... i also put in those fried shallots you get at the indian grocery store to entice the meat and potato eaters in the house. everyone was well impressed. i had it again for dinner with a big dollop of tahini on top, now that was heavenly...
Ah, I have all of the ingredients. Thanks for my lunch for today!:-)
Evergreen, I love this and have been making something very similar for the last 3 days with beet, carrot and zucchini. It's lovely isn't it?
this looks beautiful delicious and simple. great three.