Peppery fennel & carrot salad

Peppery fennel & carrot salad

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(6 ratings)

Prep: 5 mins Cook: 5 mins


Serves 6 as a side dish
Savour the spicy Indian-tinged flavours of this fresh and light salad

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal87
  • fat6g
  • saturates1g
  • carbs6g
  • sugars5g
  • fibre3g
  • protein2g
  • salt0.05g
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  • 2 large carrots, cut into thin sticks or grated



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 large fennel bulbs, quartered and thinly sliced
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate – its strong aniseed…

  • handful peanut or cashew nuts, chopped
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp mustard seed
  • 1 tsp nigella or black onion seeds (optional)



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • juice 1 lemon or lime



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  1. Tip the carrots and fennel into a salad bowl. Toast the nuts in a hot frying pan for 3-5 mins until golden, then tip onto a plate. In the same pan, heat the oil and fry the mustard and nigella or black onion seeds, if using, until they begin to pop – about 30 secs. Pour in the lemon or lime juice and mix together to make a dressing. Toss together with the vegetables in the bowl, then sprinkle with nuts to serve.

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Comments, questions and tips

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20th Apr, 2013
A nice, light and refreshing salad. A lovely accompaniment to an Indian meal, or any meal.
28th Jan, 2012
Really tasty salad. The cashew nuts add a lovely texture.
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