Asian Cabbage and Fennel Salad
Prep time: 
Total time: 
Serves: 8-10
  • 2 tablespoons canola oil
  • 1 tablespoon toasted sesame oil
  • ¼ cup rice-wine vinegar
  • Juice of ½ lime
  • 1 tablespoon soy sauce
  • 2 teaspoons finely grated fresh ginger
  • 2 teaspoons sugar
  • 8 cups finely shredded green cabbage (regular, savoy or napa)
  • 4 cups finely shredded red cabbage
  • 1 cup thinly sliced fennel
  • ¼ cup finely grated carrots
  • 3 scallions, white and light green parts, thinly sliced
  • Coarse salt and freshly ground black pepper
  • Toasted sesame seeds (for garnish)
  1. In a medium bowl, whisk together canola oil, sesame oil, vinegar, lime juice, soy sauce, ginger, and sugar; set dressing aside.
  2. Place both cabbages, fennel, scallions and carrots in a large bowl; toss to combine. Add just enough dressing to coat and toss. Season with salt and pepper, sprinkle with sesame seeds and serve.
Recipe by Nerds with Knives at