Carrot and beetroot slaw with fennel dressing

Carrot and beetroot slaw with fennel dressing

Ingredients (4 servings)

4 large carrots

4 beetroot (300g each), washed, trimmed, peeled

¼ cup pecans, roughly chopped

2 tablespoons sultanas

2 cups fresh flat-leaf parsley leaves

Fennel dressing

1½ teaspoons fennel seeds

2 teaspoons Dijon mustard

¼ cup apple cider vinegar

1½ tablespoons extra virgin olive oil


Make Fennel dressing: Place fennel seeds in a mortar. Pound with a pestle until crushed (see notes). Whisk mustard, crushed fennel seeds, vinegar and oil together in a small bowl. Season with salt and pepper.

Using the grater attachment on a food processor, coarsely grate carrot. Transfer to a bowl. Continue process with beetroot, placing in a separate bowl to the carrot.

Add pecans, sultanas and parsley to carrot. Pour over dressing. Toss until well combined. Add beetroot (see Notes). Gently toss to combine. Serve.

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