Step 1

Shred ½ a green cabbage and ½ a fennel bulb, ideally using a mandoline for thin, even slices.

Step 2

Peel 3 oranges and divide them into segments

Step 3

In a dry pan over medium heat, toast ½ cup slivered almonds. Keep a close eye on these as the burn quick! Toast until dark brown. Set aside to cool.

Step 4

In a large bowl, combine the shredded cabbage, shredded fennel, orange segments, toasted almonds, ½ julienned apple, and ½ cup chopped parsley.

Step 5

In a bowl, whisk together ¼ cup tahini, juice of 1 lime, 1 tablespoon olive oil, 1 tablespoon red wine vinegar, 1 tablespoon maple syrup, a pinch of salt and pepper, and 3-5 tablespoons of water. Adjust water for desired consistency.

Step 6

Drizzle the dressing over the salad ingredients and toss well to coat evenly.