Author Notes
The sweetness of the fennel combines its crunch with that of carrots, the fresh ginger and horseradish in the dressing for a flavor best described as *bright*! —boulangere
Ingredients
- For the Salad
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12
carrots, peeled, cut in thirds, julienned
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2
fennel bulbs, trimmed, halved, julienned
-
1/4 cup
fennel fronds, chopped
- For the Dressing
-
1/2 cup
sesame oil
-
2 tablespoons
rice vinegar, unseasoned
-
Juice of 1 fresh lime
-
1
inch piece of fresh ginger, peeled, minced
-
1 tablespoon
prepared horseradish
-
1 teaspoon
Sambal Olek
-
1 teaspoon
salt
Directions
-
Julienne the carrots and fennel bulbs with a knife or with a mandoline. Place in a salad bowl with half the chopped fennel fronds and toss to blend. Keep remaining fennel fronds for garnish.
-
Prepare dressing. Place all ingredients in a mixing bowl and whisk to blend. Taste by dipping a pinch of the salad mix into it. Adjust seasonings as necessary. More horseradish and lime will make the flavor "brighter"; more Sambal Olek will, of course, set your hair on fire.
-
Add dressing to salad and toss to blend. Garnish with remaining chopped fennel fronds.
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