Best Shaved Carrot Fennel And Tangerine Salad Recipes

SHAVED CARROT AND FENNEL SALAD WITH HONEY VINAIGRETTE

Shaved Carrot and Fennel Salad with Honey Vinaigrette image

I love the flavors in this slaw-type salad. The licorice flavor from the fennel, the sweetness of the carrots, and the tangy-tart apricots meld to create a party in your mouth. And it's so colorful, too. Even better, this salad gets better over time, so it's a great make-ahead side dish.

Provided by Kardea Brown

Categories side-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/2 bunch rainbow carrots
1 fennel bulb with fronds (about 1 pound), halved and cored
1/2 cup dried apricots (half a 6-ounce package), thinly sliced
1 tablespoon honey
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 cup pine nuts, toasted

Steps:

Shave the carrots into long strips with a vegetable peeler. Place in a large bowl. Thinly slice the fennel and add to the bowl with the carrots. Chop enough fennel fronds to equal 1 tablespoon and add. Add the apricots.
Whisk together the honey, vinegar and mustard. Add the oil in a slow, steady stream and whisk until combined. Season with salt and pepper. Pour the dressing over the salad and toss to coat. Let stand at least 1 hour to allow the vegetables to soften. Sprinkle with the pine nuts before serving.

SHAVED FENNEL SALAD

Shaved Fennel Salad image

This salad tastes even more impressive than it looks. It has an incredible crunch thanks to the cucumbers, radishes and apples. And the finish of fennel fronds adds just the faintest hint of licorice flavor. -William Milton III, Clemson, South Carolina

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1 large fennel bulb, fronds reserved
1 English cucumber
1 medium Honeycrisp apple
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon coarsely ground pepper
2 radishes, thinly sliced

Steps:

With a mandoline or vegetable peeler, cut the fennel, cucumber and apple into very thin slices. Transfer to a large bowl; toss with olive oil, salt and pepper. Top with radishes and reserved fennel fronds to serve.

Nutrition Facts : Calories 55 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 138mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

PEPPERY FENNEL & CARROT SALAD

Peppery fennel & carrot salad image

Savour the spicy Indian-tinged flavours of this fresh and light salad

Provided by Cathryn Evans

Categories Buffet, Dinner, Lunch, Side dish, Snack, Starter, Supper, Vegetable

Time 10m

Yield Serves 6 as a side dish

Number Of Ingredients 7

Ingredients

2 large carrots , cut into thin sticks or grated
2 large fennel bulbs , quartered and thinly sliced
handful peanut or cashew nuts, chopped
2 tbsp olive oil
1 tsp mustard seed
1 tsp nigella or black onion seeds (optional)
juice 1 lemon or lime

Steps:

Tip the carrots and fennel into a salad bowl. Toast the nuts in a hot frying pan for 3-5 mins until golden, then tip onto a plate. In the same pan, heat the oil and fry the mustard and nigella or black onion seeds, if using, until they begin to pop - about 30 secs. Pour in the lemon or lime juice and mix together to make a dressing. Toss together with the vegetables in the bowl, then sprinkle with nuts to serve.

Nutrition Facts : Calories 87 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.05 milligram of sodium