The combination of red cabbage and fennel works really well. The seeds offer a nice crunch.

Red cabbage, fennel and seeds salad


250 grams red cabbage, finely shredded

1 medium sized fennel bulb, finely sliced

1 large carrot (125 grams), finely julienned

Handful of chopped parsley

¾ cup mixed seeds (I used sunflower, white and black sesame)

For the dressing

¼ cup extra virgin olive oil

1 teaspoon of Dijon mustard

Juice of one mandarin

1 tablespoon sherry vinegar

Salt and pepper


Place all the prepared vegetables along with parsley in a large bowl.

Toast the seeds in a fry pan until lightly browned and crunchy.

Mix in the seeds with the vegetables in bowl.

Put all ingredients for dressing in a jar or measuring cup. Whisk or shake jar so dressing is smooth and homogenous.

Mix in the dressing into the vegetables and seed bowl. Serve immediately. Serves 6.

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