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 (240 ml) of shredded fresh fennel bulb (about 1/2 of a small bulb)
- 1/2 cup (120 ml) of shredded carrots (about 1 large carrot)
- 1 shredded green apple, drenched in lemon juice
- 1 tbsp (15 ml) of rice vinegar
- 1 tbsp (15 ml) 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