Sesamsamen in einer fettfreien Pfanne goldbraun rösten.
Fenchel putzen und halbieren. Den Strunk entfernen und den Fenchel in feine Streifen schneiden.
Zwiebel vierteln und ebenfalls in feine Streifen schneiden.
Sesamöl mit Reissirup, Essig und Senf verrühren. Mit Salz und Pfeffer würzen.
Fenchel mit Zwiebel, Sesamsamen vermengen, Dressing unterrühren.
Koriander kleinhacken und über den Salat streuen.
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