Carrot-Fennel Salad with Ginger-Horseradish Dressing

March 29, 2011
0 Ratings
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

  • Serves 6
  • For the Salad
  • 12 carrots, peeled, cut in thirds, julienned
  • 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
In This Recipe
  1. 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.
  2. 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.
  3. Add dressing to salad and toss to blend. Garnish with remaining chopped fennel fronds.

See what other Food52ers are saying.

  • gingerroot
  • boulangere
  • Dolcearia
  • hazeddazed

    5 Reviews

    Dolcearia August 22, 2013
    I just made this for a family picnic. It is fantastic!
    hazeddazed March 31, 2011
    ooh, this sounds.... zesty! look forward to trying!
    Author Comment
    boulangere April 6, 2011
    I hope you like it!
    gingerroot March 30, 2011
    Love the contrast of sweet, hot and tart!
    Author Comment
    boulangere March 30, 2011
    That's the idea!