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Shred ½ a green cabbage and ½ a fennel bulb, ideally using a mandoline for thin, even slices.
Peel 3 oranges and divide them into segments
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.
In a large bowl, combine the shredded cabbage, shredded fennel, orange segments, toasted almonds, ½ julienned apple, and ½ cup chopped parsley.
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.
Drizzle the dressing over the salad ingredients and toss well to coat evenly.