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
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.
- 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.