In a small pot boil water, turn off the heat and add the sultans for 10', then drain and put it in a large bowl
Slice cabbage, carrots, califlower, fennels and wash it in cold water, drain and put in the bowl, add the previously cooked white beans.
Slice finely the onion, the olives, the pickles, the chives.
Finally dress with olive oil, vinegar, a tbsp of poppy seeds, savory and salt.
Let rest in a cold place for about an hour.