Carrot and beetroot slaw with fennel dressing

Carrot and beetroot slaw with fennel dressing

Ingredients (4 servings):

  • 4 large carrots
  • 4 beetroot (300g each), washed, trimmed, peeled
  • ¼ cup pecans, roughly chopped
  • 2 tablespoons sultanas
  • 2 cups fresh flat-leaf parsley leaves

For the fennel dressing:

  • 1½ teaspoons fennel seeds
  • 2 teaspoons Dijon mustard
  • ¼ cup apple cider vinegar
  • 1½ tablespoons extra virgin olive oil



  1. Make Fennel dressing: Place fennel seeds in a mortar. Pound with a pestle until crushed. Whisk mustard, crushed fennel seeds, vinegar and oil together in a small bowl. Season with salt and pepper.
  2. Using the grater attachment on a food processor, coarsely grate carrot. Transfer to a bowl.
  3. Continue process with beetroot, placing in a separate bowl to the carrot.
  4. Add pecans, sultanas and parsley to carrot.
  5. Pour over dressing. Toss until well combined.
  6. Add beetroot. Gently toss to combine.
  7. Serve.
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