Description
A refreshing and crunchy salad featuring fennel, carrot, and green apple, dressed with a simple rice vinegar and olive oil vinaigrette.
Ingredients
Units
Scale
- 1 cup of shredded fresh fennel bulb (about 1/2 of a small bulb)
- 1/2 cup of shredded carrots (about 1 large carrot)
- 1 shredded green apple, drenched in lemon juice
- 1 tablespoon of rice vinegar
- 1 tablespoon of olive oil
- Salt and pepper to taste
Instructions
- Use a cheese grater to shred the fennel bulb and carrots. Place them in a large bowl and set aside.
- Shred the green apple and immediately drench it in lemon juice to prevent browning. Add it to the bowl with the fennel and carrots.
- In a small bowl, whisk together the rice vinegar and olive oil. Season with salt and pepper to taste.
- Pour the dressing over the shredded vegetables and apple. Toss everything together until well combined.
- Serve immediately or refrigerate for up to an hour to let the flavors meld.
Notes
For best results, serve the salad immediately after preparation to enjoy the freshest flavors. If preparing in advance, keep the apple separate and mix just before serving to avoid browning. You can substitute rice vinegar with apple cider vinegar for a different flavor profile.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10
- Sodium: 150
- Fat: 9
- Carbohydrates: 18
- Fiber: 4
- Protein: 2
- Cholesterol: 0