crunchy napa cabbage, fennel, & sesame seed salad

this salad is the perfect antidote to heavy holiday food with a cool weather feel curated by the two winter vegetables: napa cabbage and fennel. serves at least 6, if not 10. because of the sturdiness of these vegetables, you can continue to enjoy it for one to two days after you dress it, especially as a “bowl” base for any protein of your choice.

WHAT YOU NEED

1 head of napa cabbage 

1 fennel bulb, tops removed 

1 bundle of scallions  

1/2 bunch of flat italian parsley  

1 14 oz. package (about 6 to 7) baby/mini seedless cucumbers

3 TBSP of unsweetened rice vinegar 

1 TBSP of toased sesame oil  

1 TBSP of extra virgin olive oil   

1 TBSP of sesame seeds (tri-color is nice if available) 

kosher salt & pepper to taste

juice from 1 lime

HOW TO

STEP 1 

Slice your cabbage in half lengthwise, then place each side on your cutting board, flat side facing down. Slice each half of the cabbage in half again (so that you now have quarters), then slice each of your cabbage quarters from right to left lengthwise into half moon slices.

Chop off the tops of the fennel bulb so only the bulbous end remains. As you did with the cabbage, slice your fennel in half lengthwise, then place each side on your cutting board, flat side facing down. Slice the fennel into as thin of half moon pieces as you can. Place the cabbage and fennel in a large salad bowl. 

STEP 2 

Remove the roots from your scallion at the white part of each stalk. Chop your scallions into thin slices, moving your knife from right to left across your cutting board. Use the entire scallion - both the green tops and the white ends. Hand tear your parsley into small bunches. Chop the remaining stalks into smaller bite-sized pieces. Place the scallions and parsley in your bowl on top of the other veggies and toss to combine. 

STEP 3 

Slice each of your cucumbers in half and then cut from right to left lengthwise so you have half moon slices when you’re done. Gently mix all of the veggies together in your bowl, ideally with tongs if available. 

STEP 4

Squeeze all of the juice out of the lime by cutting the lime in half and then using either a juicer or scoring each half of the lime with your knife and then squeezing by hand. Add the two oils, vinegar, and lime juice into the bowl along with sesame seeds and salt and pepper. Toss slowly and thoroughly to combine, then season with extra salt and pepper if needed. Finish with extra sesame seeds on top if you like. 

NOTES

• This recipe also works well with celery instead of cucumbers, or in addition to.

• You can use kale and / or a combination of kale and cabbage as the base for the salad or any other sturdy green vegetable you’d like to, like shredded broccoli.