Peppery Fennel and Carrot Salad
- Ready In:
- 10mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 2 large carrots, grated
- 2 large fennel bulbs, quartered and thinly sliced
- 1⁄4 cup peanuts or 1/4 cup cashews, chopped
- 2 tablespoons olive oil
- 1 teaspoon mustard seeds
- 1 lemon, juice of
directions
- Tip the carrots and fennel into a salad bowl. Toast the nuts in a hot frying pan until golden, then tip into a bowl to cool.
- In same pan, heat oil and gently fry mustard seeds until they begin to pop (about 30 seconds). Pour in lemon or lime juice and mix to make a dressing.
- In a medium bowl, toss together vegetables and dressing until well combined, sprinkle with nuts, and serve.
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RECIPE SUBMITTED BY
Ppaperdoll
London
I'm an American living in London since I got married in 1994 (except for a brief stint in New Jersey, and then Luxembourg). I work part-time for a national charity and also study social sciences part-time with the Open University. Keeps me busy, but I still find plenty of time to cook and search for 'zaar recipes!
Over time my cooking has meshed English and American customs together, especially at holiday time. I make a mean Christmas fruitcake complete with Fondant Icing and marzipan, but I still have a Christmas cookie party for my friends where I introduce (or subject!) them to all my favorite cookie recipes. My husband and two kids will happily eat Shepherd's Pie or Sloppy Joes, cheese and onion or grilled cheese sandwiches. The comparisons go on and on...