This chopped salad is a bit savory, a bit exotic and packs a whole lot of crunch. It’s a bowl filled with tons of texture—loaded with chopped veggies, cabbage, and snap peas—and umami goodness.
Begin by chopping the lettuce, cabbage, and sugar snap peas. Julienne cucumbers and fennel (my trick for the fennel is to use a mandolin to get it sliced thin and then chop it with a knife into a julienne cut.) Combine in a large bowl.
Blend all dressing ingredients until fully combined.
Toss the salad with the dressing and top with some micro cilantro.
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