Toss the salad with the dressing just before serving so it retains a lovely crunchy texture and freshness.
2 cups thinly sliced purple cabbage
2 cups thinly sliced green cabbage
1 small fennel bulb, thinly sliced, feathery tops reserved
1 cup julienned or finely shredded carrot
small handful parsley, finely chopped
¾ cup mixed seeds (I used a combination of toasted pumpkin, sunflower, sesame and poppy seeds)
¼ cup olive oil
1 teaspoon each finely grated orange zest and Dijon mustard
2 tablespoons orange juice
1 tablespoon sherry vinegar
2 cloves garlic, crushed
sea salt and ground pepper
Dressing: Whisk all the ingredients together and season generously.
Combine all the vegetables and ¾ of the mixed seeds together in a large bowl. Roughly chop a small handful of the fennel tops and mix through.
Pour the dressing over the slaw and toss everything together.
To serve: Transfer to a serving bowl and top with the remaining seeds.