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.
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