This fennel carrot salad is a refreshing and crunchy dish that combines the sweet, anise-like flavor of fennel with the earthy sweetness of carrots. This simple salad is tossed in a light, tangy orange dressing that enhances the natural flavors of the vegetables.
It’s a perfect side dish for any season, offering a crisp texture and bright taste that pairs well with a variety of main courses.
This carrot fennel salad is great because it’s simple yet packed with texture and flavor.
The sliced fennel provides a unique anise-like flavor that pairs perfectly with the natural sweetness of the carrots. The crisp, fresh vegetables offer a satisfying crunch, while the dressing adds a sweet but earthy kick.
It’s a versatile dish that can be served as a light side for lunch or dinner, or even as a palate cleanser between courses. The salad is also packed with nutrients, making it a healthy choice for those looking to incorporate more vegetables into their diet.
Keep it fresh and try a carrot black lentil salad next!
Ingredients
See the recipe card for exact amounts.
- fennel: A bulbous vegetable with a crisp texture and a slightly sweet and mild anise flavor.
- carrots: Sweet and crunchy, they add color and earthy flavor to the salad.
- radish: gives a mild, crisp, and peppery taste.
- herbs: basil, mint, parsley, and the fennel fronds for freshness and color.
- walnuts: for an earthy, nutty crunch
For the orange dressing:
- orange juice: for a sweet, tangy, and citrusy dressing
- olive oil: the base of the dressing. I use extra virgin olive oil. For something milder, try an oil with a more mellow flavor.
- honey: for sweetness to balance the overall flavor.
- Dijon: acts as an emulsifier and adds tangy flavor.
- cumin: provides a warm, earthy, and slightly nutty flavor.
Substitutions
- fennel: to replicate the crunch, try using cucumber or jicama instead or just extra carrots.
- walnuts: try slivered almonds instead.
Use your favorite store-bought dressing instead to make it even quicker and easier to prepare.
What is fennel?
Fennel is a unique vegetable with a distinctive anise-like flavor and a crisp, crunchy texture. It has a bulbous base, stalks similar to celery, and feathery fronds that resemble dill.
The entire plant is edible, though the bulb is most commonly used in cooking and the delicate fronds are used mostly as a garnish.
When cooking fennel, heat mellows its anise flavor, making it sweeter and more subtle.
How to prepare fennel
Rinse the bulb under cool water to remove any dirt. Cut off the stalks where they meet the bulb. Save the fronds for garnish if desired.
Remove any tough or discolored outer layers from the bulb. Cut the bulb in half lengthwise and remove the core.
Slice or chop the fennel based on your recipe’s requirements:
- For salads, thinly slice the bulb crosswise for delicate, crisp pieces.
- For roasting or grilling, cut into wedges.
- For soups or stews, chop into smaller pieces.
How to use fennel
- Raw: Thinly slice fennel for use in salads or slaws for a crisp, refreshing crunch.
- Roasted: Cut into wedges and roast with olive oil for a caramelized, sweeter flavor.
- Grilled: Slice thickly and grill for a smoky char.
- Braised: Cook slowly in liquid for a tender, mellow result.
- Sautéed: Slice and sauté as a side dish or base for other recipes.
- As a garnish: Use the feathery fronds to add a touch of anise flavor and visual appeal.
Instructions
Prep Tips
First, prepare the fennel. Cut the stalks off.
- Slice the fennel in half.
- Remove the core.
- Remove the remainder of the stalks.
- Cut it in half again.
- Slice thinly with a knife or use a mandoline.
- Make the dressing by combining the dressing ingredients in a jar and shaking.
- Divide the carrots onto each plate and then add the fennel.
- Add the radish slices.
- Drizzle on the dressing.
- Top with fresh herbs and the nuts.
Tips for making fennel carrot salad
- Slice the fennel and carrots very thinly for the best texture. This makes the salad easier to eat.
- Toast some nuts (like walnuts, pine nuts, pistachios, or almonds) to add for extra crunch and boost their flavor.
- Use a mandoline for even, thin slices if available. Use the guard!
What to serve with carrot fennel salad
Pair this flavorful side salad with grilled chicken or air fryer shrimp for a light summer meal. For a dinner party you could serve this salad alongside roasted pork or as a starter before a pasta dish.
If you’re serving this salad as a quick weeknight dinner, enjoy it with a simple grilled cheese sandwich. For a work from home lunch, top with air fryer chicken or chickpeas or serve with a side of couscous or quinoa for a complete meal.
More Side Salad Recipes
Storage
This salad can be stored in an airtight container in the refrigerator for up to 2 days. For best results, store the dressing separately and toss just before serving.
I have stored the assembled salad and eaten it the day after and it was still pretty crunchy.
FAQs
Yes, you can prepare the ingredients ahead of time and store them separately. Combine and dress the salad just before serving to keep it fresh and crisp.
Yes, you can add grilled chicken, tofu, or chickpeas to make it a more substantial meal.
Fennel Carrot Salad
Equipment
- mandoline or sharp knife
Ingredients
For the Salad
- 1 fennel bulb shaved
- 2 carrots julienned or grated
- 3 radishes sliced
- ¼ cup mint chopped
- ¼ cup parsley chopped
- fennel fronds chopped
- ¼ cup walnuts
For the Dressing
- ¼ cup olive oil
- 2 tablespoons orange juice
- 1 teaspoon honey
- ½ teaspoon Dijon mustard
- ¼ teaspoon ground cumin
Instructions
For the Dressing
- Combine the dressing ingredients in a jar or container with a lid and shake well. Set aside until needed.
For the Salad
- Use the thin slicing blade on a mandoline (or use a knife and cutting board) to shave the fennel.
- Use the small julienne setting on a mandoline (or use a knife and cutting board) to julienne the carrot.
- Use the thin slicing blade on a mandoline (or use a knife and cutting board) to thinly slice the radish.
- Chop the mint, parsley, basil, and the fennel fronds.
- To plate the salad, add the carrot, fennel, and radish to the plate. Top with dressing and then garnish with walnuts and chopped herbs.
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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Let me know if you have any questions about this fennel carrot salad recipe! It’s a favorite for me.