Description
Crisp, refreshing, and naturally sweet, this carrot and fennel salad is easy to make, low in calories, and rich in fiber and nutrients. It’s the kind of simple side dish that works with almost any meal — from breakfast eggs, to steak, to a hearty vegetable stew. With ribboned carrots, thinly sliced fragrant fennel, and a simple, bright sesame lime dressing, this has become one of my favorite healthy salads to make again and again.
Ingredients
For the Dressing
- 1 tablespoon coconut aminos
- 1 tablespoon raw sesame oil
- 1 teaspoon rice vinegar
- 1 tablespoon apple cider vinegar
- Juice of 1 lime
- Optional: 1–2 garlic cloves, minced (only if you love garlic)
For the Salad
- 2—3 large carrots
- 1 large fennel bulb
- The prepared dressing
- 1 tablespoon toasted sesame seeds
- Sea salt flakes
Instructions
- Prepare the Dressing: In a small jar, combine all the dressing ingredients. Shake well until emulsified. Taste and adjust—add more garlic if you like it punchier. I usually stick with one medium clove for a subtler flavor.
- Prepare the fennel: Wash and quarter the fennel bulb, removing the top, woody part with fronds. Slice each quarter using a mandolin (the thinner the better), then place the sliced fennel in a salad spinner or bowl with cold water. Set them aside. When all the rest of the ingredients are ready, just drain the water and use the spinner to dry the fennel before adding it to the salad bowl.
- Prepare the carrots: Wash and peel the carrots. Using a vegetable peeler, shave them lengthwise into thin ribbons. You won’t be able to use the entire carrot, so save the cores for a snack or to add to a soup stock bag.
- Assemble the salad: In a large bowl, toss the carrot ribbons with the sliced fennel, and the dressing. Let it sit for 10 minutes to allow the flavors to meld. Sprinkle with toasted sesame seeds, and sea salt flakes to taste. For more intense sesame flavor, you can crush or blend half of the sesame seeds into a powder.
- Serve: Transfer to bowls, sprinkle with sesame salt, and enjoy — I don’t know why, but chopsticks make this salad taste better. This salad makes a refreshing side dish or a satisfying crunchy snack any time of day.
