Peppery Fennel & Carrot Salad
Enjoy a burst of freshness with this vibrant carrot and fennel salad. Crisp carrots and thinly sliced fennel combine with toasted nuts for a satisfying crunch. A zesty dressing of lemon or lime juice with fragrant mustard and seeds ties all the flavors together. Perfect as a light side dish or a refreshing salad on its own.
— Constant Cookbook
Ingredients
- 2 large carrots , cut into thin sticks or grated
- 2 large fennel bulbs , quartered and thinly sliced
- handful peanut or cashew nuts, chopped
- 2 tbsp olive oil
- 1 tsp mustard seed
- 1 tsp nigella or black onion seeds (optional)
- juice 1 lemon or lime
Instructions
- Tip the carrots and fennel into a salad bowl. Toast the nuts in a hot frying pan for 3-5 mins until golden, then tip onto a plate. In the same pan, heat the oil and fry the mustard and nigella or black onion seeds, if using, until they begin to pop – about 30 secs. Pour in the lemon or lime juice and mix together to make a dressing. Toss together with the vegetables in the bowl, then sprinkle with nuts to serve.
Cook Time
5M
Prep Time
PT5M
Yield
Serves 6 as a side dish
Nutrition
- Calories: 87 calories
- Fat Content: 6 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 6 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 2 grams protein
- Sodium Content: 0.05 milligram of sodium
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