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.

Health Benefits

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!

Recipe

Tools:

Food processor with slicer attachment.

Ingredients:

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