Carrot and beetroot slaw with fennel dressing

Load up your plate with this healthy recipe which is good for your heart and mind.

0:20

To prep

 9

Ingredients

 EASY

Difficulty

 4

Servings

 4.5

Average rating

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Carrot and beetroot slaw with fennel dressing

Super Food Ideas - September 2014 , Page 61
Recipe by Claire Brookman

Photography by Guy Bailey

  • Ingredients
  • Nutrition

Fennel dressing

Energy
1304kJ 		Fat saturated
1.30g
Fat Total
13.40g 		Carbohydrate sugars
g
Carbohydrate Total
32.30g 		Dietary Fibre
15.00g
Protein
7.10g 		Cholesterol
-
Sodium
301.00mg

All nutrition values are per serve.

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  • Method
  • Notes
  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

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

  • You can also place fennel seeds in a snap-lock bag. Wrap in a tea towel and pound with a rolling pin until crushed.
  • The grated beetroot will tint the other ingredients pink, so add it just before serving.

Find recipes that make the most of seasonal produce in our spring collection. You may also enjoy our warm salad and pasta collections.

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Carrot and beetroot slaw with fennel dressing
Carrot and beetroot slaw with fennel dressing

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