Chopped Fennel Salad with Vietnamese Dressing

By Kyle Willets
Yield 4 servings

 Ingredients:

 Chopped Salad:

• 1 fennel bulb with fronds, ¼ inch chopped
• 1/4 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

Method: 

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.