Super-simple, slightly Asian carrot and fennel salad

Recently (last summer), Tried and Supplied founder, Domini Hogg had a ‘big’ birthday. We had a weekend house party (go to this post for more on house parties) and on the Saturday of the weekend we had a sort of picnic buffet.

As well as a comforting shepherds’ pie, we offered three salads. And it was the salads which were noted by many in their subsequent thank yous. A straw poll for the most popular salad revealed that all three were neck and neck.

This carrot and fennel salad was one of them, the others being A Golden, Fragrant Salad of Cauliflower and Turmeric, and Green Beans With Miso Mush.

It’s vegetarian… and vegan.

 

Recipe for super-simple, slightly Asian carrot and fennel salad

Serves 2

Ingredients

  • 2 carrots
  • 1 bulb of fennel
  • 4 tbsps sesame oil
  • 4 tbsps thick, rich soy sauce (go to this post for more on this)
  • 1 tbsp sesame seeds – ideally mixed, black and white, for colour; or you could use furikake

Method

  1. Slice the carrot very thinly – ideally with a mandoline, or if you don’t have on, with a potato peeler.
  2. Cut the fronds off the fennel, and retain for garnish.
  3. Slice the fennel very thin in the same manner of the carrot.
  4. Put both carrot and fennel in a salad bowl. Dress with the soy and sesame oil. Garnish with the sesame seeds, and fennel fronds.

 

 

Related Posts

Crab and avocado omelette with spring onions

One of the great treats I learnt to savour more than ever when I was staying in Devon (see Food in Devon) was crab. What…
Read More

Joyful, flavourful prawns with rosy feta rice

The corona virus is wreaking havoc with our travel plans, our visits to restaurants, and even our shopping habits. Trips to the supermarket should be…
Read More

Go-to, super-quick recipe for leftover chicken with chickpeas, black olives, and feta

“I never dream in French, but certain French words seem better or more fun than English words – like ‘pois chiches’ for chick peas!” -Lydia…
Read More

Sign up to our Saucy Newsletter

subscribe today for monthly highlights of foodie events, new restaurant at home menus, recipe ideas and our latest blog posts