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Author Notes: Last summer, there was a plethora of fennel and cabbage in the CSA bags. Our CSA sends out recipes to handle such over abundances, and the basis for this recipe was one of those recipes (from steamykitchen.com), but each time I made it, I tried something different, as it was never quite right. Finally, after two dozen (the exercise being much loved by the family) versions, I feel I've gotten the proportions where I want them. That being said, I encourage you to play with the ingredients - any "hard" vegetable that doesn't need cooking will do - and proportions, until you love it as much as we do!
The sauce should be added to the veggies/fruit mix no earlier than 15-20 minutes before serving, but we have no problem eating leftovers of this salad the next day! —DeArmasA
Makes 3 qts.
- 1/2 red cabbage, shredded
- 2 cups fennel bulb, coarse chopped
- 1 cup celery, cut lengthwise, and then finely sliced
- 1 cup daikon radish, coarse chopped
- 1 cup snow peas, cut on the diagonal into matchsticks
- 1 granny smith apple, seeded and coarse chopped
- 1 cup slivered almonds
- 1 cup Ponzu sauce
- 3 tablespoons sesame seeds
- 1 1/2 teaspoons dark or toasted sesame oil
- In a large bowl, combine the vegetables/fruit and sprinkle sesame seeds on top. Add half of the dressing, toss to combine and taste. Keep adding additional dressing until you get the desired flavor. Note: this could be a Vegan dish if you can find vegan Ponzu sauce!