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Place dressing ingredients in blender or bowl of food processor, pulse a few times to emulsify. Transfer contents to dressing carafe or small bowl. Cover and refrigerate. Slice cabbage and fennel as paper thin as possible, then roughly chop the slices and add to salad bowl. Add tomatillos, jicama, carrots and cilantro and toss lightly. Drizzle dressing over the top and toss again to coat ingredients. Cover and refrigerate for two or more hours before serving
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Grow tomatillos — fresh salsa verde, green enchilada, chilaquiles
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Grow tomatillos — fresh salsa verde, green enchilada, chilaquiles
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes