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Carrot-Fennel Salad with Ginger-Horseradish Dressing

Alcohol-Free, Celery-Free, Crustacean-Free, Dairy-Free, Egg-Free, Fish-Free, FODMAP-Free, Gluten-Free, Kosher, Lupine-Free, Mollusk-Free, Mustard-Free, Paleo, Peanut-Free, Pescatarian, Pork-Free, Red-Meat-Free, Shellfish-Free, Soy-Free, Sulfite-Free, Tree-Nut-Free, Vegan, Vegetarian, Wheat-Free
Carrot-Fennel Salad with Ginger-Horseradish Dressing

recipe image

  • Serves
    6
Author Notes

The sweetness of the fennel combines its crunch with that of carrots, the fresh ginger and horseradish in the dressing for a flavor best described as *bright*! —boulangere

Ingredients
  • For the Salad

  • 12

    carrots, peeled, cut in thirds, julienned


  • 2

    fennel bulbs, trimmed, halved, julienned


  • 1/4 cup

    fennel fronds, chopped

  • For the Dressing

  • 1/2 cup

    sesame oil


  • 2 tablespoons

    rice vinegar, unseasoned


  • Juice of 1 fresh lime


  • 1

    inch piece of fresh ginger, peeled, minced


  • 1 tablespoon

    prepared horseradish


  • 1 teaspoon

    Sambal Olek


  • 1 teaspoon

    salt

Directions
  1. Julienne the carrots and fennel bulbs with a knife or with a mandoline. Place in a salad bowl with half the chopped fennel fronds and toss to blend. Keep remaining fennel fronds for garnish.
  2. Prepare dressing. Place all ingredients in a mixing bowl and whisk to blend. Taste by dipping a pinch of the salad mix into it. Adjust seasonings as necessary. More horseradish and lime will make the flavor “brighter”; more Sambal Olek will, of course, set your hair on fire.
  3. Add dressing to salad and toss to blend. Garnish with remaining chopped fennel fronds.

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