Miso Mustard Cabbage and Fennel Salad

Had a couple of ½ heads of cabbage and a fennel bulb to use in my fridge so I put this cole slaw like salad together tonight, it’s quite tasty now, looking forward to having some fully marinated for lunch tomorrow.  The fennel in this salad is key, fennel is crunchy, slightly sweet and refreshing and, it is a powerful antioxidant, has anti inflammatory properties and aids in digestion.  Fennel is also an excellent source of Vitamin C, Folate,  Potassium and high in fiber too.

Large bowl
1     tablespoon Miso Paste
2     tablespoons Grainy Dijon Mustard
1     tablespoon Honey
2        tablespoons Rice Vinegar
3        tablespoons Sunflower Oil
2        teaspoons Sesame Oil
1/2    teaspoon Crushed Red Chilies
1/2    teaspoon Sea Salt
6        cups Red and Green Cabbage, thinly sliced
1         small Fennel Bulb, thinly sliced
3        Carrots, grated
4        Green Onions, sliced
1/3    cup Toasted Sunflower Seeds
1/4   cup Sesame Seeds
Pepper to taste

Whisk sauce ingredients in a large bowl then add cabbage, fennel, carrot, green onion and toss to coat. Sprinkle with seeds, toss again then season with pepper to taste. Allow to marinade for at least a couple hours before serving.

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