Fennel Slaw With Carrots, Capers And Fresh Coriander
Ingredients
- 2 large fennel bulbs trimmed
- 2 medium carrots peeled
- 1 garlic clove minced
- 2 Tbsp small capers in brine rinsed and drained
- 3 Tbsp chopped fresh coriander
- 3 Tbsp extra virgin Greek olive oil
- Strained fresh juice of 1 lemon
- ½ tsp powdered ginger
- Greek sea salt to taste
Instructions
-
Using a mandolin, grater or sharp chef’s knife, cut the fennel into thin ribbons, like matchsticks. Using a mandolin or grater, shred the carrots to the same thickness.
-
Toss the fennel, carrots, garlic and capers together. Sprinkle with coriander.
-
Whisk together the olive oil, lemon juice, ginger and salt. Pour over the salad, toss, and serve.
Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!“
