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