Recipes
Chopped Fennel Salad with Vietnamese Dressing
By Kyle Willets
Yield: 4 servings
Chopped Salad:
-1 fennel bulb with fronds, ¼ inch chopped
-¼ cup chopped purple and green cabbage
-1 small carrot peeled and finely chopped
Dressing:
-1 teaspoon sesame seeds
-2 teaspoons sesame oil
-1 tablespoon rice wine vinegar
-1 tablespoon sunflower oil
-1 teaspoon dried mint
-1/4 to 1/2 teaspoon crushed red pepper flakes
-2 cloves of minced garlic
-1/2 tablespoon thinly sliced scallion
Combine chopped salad ingredients in a large bowl and set aside.
In a separate bowl, whisk together all of the dressing ingredients. Drizzle over the chopped salad and toss to evenly spread the dressing.
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