Fennel Carrot Salad

Sliced vegetables on plates topped with fresh herbs and a fork.

Print Recipe

5 from 2 votes

This fennel carrot salad combines crisp vegetables with a zesty orange dressing for a refreshing side dish.

Prep Time15

Cook Time0

Total Time15

Course: Salad

Cuisine: Canadian

Servings:

Calories: 443kcal

Author: Jacqueline Piper

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

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.

Nutrition