Fennel & Carrot Salad
We've gotten an abundance of fennel from the market lately! Luckily I love fennel. I love the fresh anise flavor, the crunch, and the versatility. Roasted fennel holds a special place in my heart. More on that another day, today we're talking about fresh fennel salad! I combined it with miso dressing for this recipe. Fennel is also really great with a simple orange vinaigrette. See my post on DIY dressings here.
Short on time? Prep this on a Sunday and keep it in the fridge for the week.
Fennel, Foeniculum vulgare, has many health benefits. It's aromatic, sweet and spicy, and has a slightly warming effect. It's beneficial for digestion, gas and coughs. It's also a great source of fiber!
- Food processor with slicer attachment.
- 3 fennel bulbs, with fresh tops
- 2 medium carrots, I used purple carrots
- Miso dressing to coat
Using the slicer attachment on your food processor, process the fennel bulbs. Switch to the shred attachment and process the carrots. Combine with miso dressing in a large bowl. Mix well. Enjoy! If there are left overs, store in the fridge for up to 7 days.
Time: 5 minutes
Serves: 8-10 servings