This fennel, carrot, and zucchini salad is as tasty as it is colorful. It's light and fresh and makes the perfect appetizer or side salad.
I used my mandoline to slice the fennel very thinly. I created the carrot and zucchini ribbons by peeling them with my potato peeler.
If you've never had fennel before, it has a mild licorice taste. I'm not a big black licorice fan, but I can assure you that I still like fennel.
The flavors all complement each other and it doesn't taste like you're eating licorice salad. Trust.
Dorky disclosure: I've never eaten raw zucchini until now. I actually got rather excited about how good it tasted, and now I really want to get a spiralizer so I can do zucchini noodles. Anyone have any spiralizer recommendations?
Writing this post brings me back to the first zucchini recipe I put on this blog. I spelled zucchini wrong (why is there an "h" in there? Srsly.), and my
editor sister frantically pointed out all the instances I needed to fix. Good times. You'd think an English major would know how to do basic spelling and grammar, right? I like to surprise people.
I hope you'll give this carrot and fennel salad recipe a try!
Questions? Talk to me in the comments!
Fennel, Carrot, and Zucchini Salad
- 1 fennel bulb
- 2 large carrots
- 2 small zucchini
- 1 tablespoon onion chopped finely
- 1 tablespoon parsley chopped
- 1 clove garlic minced
- 2 tablespoons sour cream
- 1 tablespoon mayo
- Juice of 1/2 lemon
- Salt & pepper to taste
- Fennel fronds (optional for garnish)
- Using a mandoline, slice the fennel very thinly. Using a vegetable/potato peeler, make ribbons with the zucchini (peel the outer skin off first and discard) and the carrots. Add to a salad bowl.
- Chop the onion and parsley and mince the garlic, and add them to the bowl.
- Add the sour cream, mayo, and lemon juice to the bowl. Toss the salad together and add salt & pepper to taste. Add some fennel fronds (the part that looks like dill) for garnish. Serve immediately or chill first.
- Serves four as a side/appetizer size salad.