A tangy and nutritious fennel salad perfect for summer!
Fennel is crunchy and slightly sweet. It has a white or pale green bulb and beautiful fronds that add a lot of texture to this delicious salad dish.
Fennel contains its own unique combination of phytonutrients—including the flavonoids rutin, quercitin, and various kaempferol glycosides—that give it strong antioxidant benefits.
Fennel also contains an important phytonutrient for fighting cancer: anethole. In animal studies, the anethole in fennel has repeatedly been shown to reduce inflammation and to help prevent the occurrence of cancer.
Plus, the bulb is an excellent source of vitamin C, an important antioxidant for a healthy body. Eat up!
Vegetarian, Dairy Free, Gluten Free, Vegan
1 fennel bulb with fronds
1⁄4 cup chopped purple and green cabbage
1 small carrot peeled and finely chopped
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. Drizzle over the chopped salad and toss to evenly spread the dressing.