Optimized-Chopped-Fennel-Salad (2)

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

1. Combine chopped salad ingredients in a large bowl and set aside.

2. In a separate bowl, whisk together all of the dressing ingredients.

3. Drizzle over the chopped salad and toss to evenly spread the dressing.

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