Carrot-Fennel Salad with Ginger-Horseradish Dressing

March 29, 2011
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 Reviews

See what other Food52ers are saying.

  • gingerroot
  • boulangere
  • Dolcearia
  • hazeddazed