FOR THE SALAD
FOR THE DRESSING
Cut the cabbage into very thin ribbons. Place it in a very large bowl.
Slice the celery, carrots, and fennel into small pieces and chop the green onions. Add this to the bowl along with the chopped dried fruit.
Place all the ingredients for the dressing into a blender and whisk together to combine. Set the dressing aside.
Heat some oil in a frying pan and toast the ramen noodles till they brown being careful not to burn them.
1 hour before serving add the sesame seeds and dressing to the salad. Use a glove to massage it so everything is evenly coated.
Just before serving garnish with some of the green onion and the toasted ramen noodles.
SERVES 8
Find it online: https://melissamayo.com/recipe/asian-slaw-with-crispy-noodles/