Recently while watching food network, I came across Giada deLaurentis’s salad with carrots and fennel. I had never tried fennel in any form before and this seemed like a recipe that would be a good way to start. You could replace the fennel with cabbage or any other similar vegetable if you cannot lay your hands on fennel.


Carrots – 2
Fennel – half a bulb
Salt – as per taste
Pepper – as per taste
Lemon juice – 2 tbsp
Olive oil – 5-6 tbsp

Use a peeler and remove the skin of carrots. Using the same peeler cut carrots into ribbons the way you peel the skin. Cut fennel into thin strips. In a jar or bottle add lemon juice, oil, salt and pepper and shake till it is all mixed. Pour over the carrots and fennel. Mix and enjoy!