This salad seems to be a favorite around here. It is always cause for excitement when the fennel and cabbage hit the cutting board. It is also incredibly good for digestion. Fennel used to be medicinal food for aging popes in italy who suffered from poor gastric motility (I realize I am starting to get a little personal here). Purple cabbage is high in flavonoids, the kind which may help block inflammation, and ginger seems to be the tummy cure-all.
Aside from all that, this is the salad I make when I really want people to be impressed. Choose fresh ingredients and it is almost impossible to mess this up.
in your salad bowl, whisk:
1 Tbsp pure sesame seed oriental seasoning or toasted sesame oil (make sure you pick toasted and make sure your oil is still good. If it smells a little acrid, don't use it!)
2 Tbsp sunflower or olive oil
1 1/2 Tbsp rice vinegar
1 tsp ume plum vinegar (japanese section..which can be found in the mexican aisle)
1 tsp honey (buy local honey to help ward off allergies)
1/2 tsp apple cider vinegar
add a pinch of salt or soy sauce if you prefer
whisk dressing vigorously
1 large fennel bulb
2 large carrots,peeled and diced
1/2 small purple cabbage
mix the salad well. If it appears over dressed then add more chopped cabbage. If it is underdressed then shame it ruthlessly (unless you live in Minnesota in which case you can shame it discretely until it is gone).
Christina's vote: "I love this salad! Crunchy and tangy are my two favorite sensations."