Aussie inspired Asian red cabbage, apple & fennel salad

This Asian salad was inspired by a jaffle (toasted sandwich) I had in Freemantle, which was served with a fabulous Asian red cabbage, fennel and apple side salad. The dressing is based on one by Meg Thompson in a food magazine "Wellbeing Eatwell" that I picked up in a local supermarket, as you can tell by my Australian Gourmet Traveller post I love buying local food magazines.

Serves 4

1/2 small red cabbage

Fennel bulb

1 eating apple

2 tbsp sesame seeds

handful of fresh coriander

2 spring onions

Dressing:

1 tsp cider vinegar

2 tsp rapeseed oil

1 tsp sesame oil

1 tsp maple syrup

3 tsp soy sauce

1 tsp grated ginger (you might want to use more if you like your dressing punchy)

Dry roast the sesame seeds in a frying pan until they brown, pour them out onto a plate to cool.

Discard the outer leaves of the cabbage, finely slice it, rinse and spin dry. Top and tail the fennel, finely slice it, rinse and spin dry. Now onto the apple; I keep the peel on, core it and cut into match sticks. Try to cut the vegetables into roughly the same size. Wash and spin dry the coriander and roughly chop it. Peel off the outer leaves of the spring onion, rinse and dry it and slice it.

Mix all the dressing ingredients together in a jar, put the lid on and give it a good shake, or mix well in a bowl. Add dressing to taste to the salad and stir.