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Carrot and beetroot slaw with fennel dressing

Delicious & Healthy Recipes

Carrot and beetroot slaw with fennel dressing

Ingredients

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

Instructions

Method:

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.

Using the grater attachment on a food processor, coarsely grate carrot. Transfer to a bowl.

Continue process with beetroot, placing in a separate bowl to the carrot.

Add pecans, sultanas and parsley to carrot.

Pour over dressing. Toss until well combined.

Add beetroot. Gently toss to combine.

Serve.

Health Benefits

December 15, 2021

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Delicious & Healthy Recipes

Carrot and beetroot slaw with fennel dressing

Ingredients

Ingredients (4 servings):

For the fennel dressing:

Instructions

Method:

Health Benefits

More recipes

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