Carrot and fennel salad

Contributed by Preston Maring, MD

Carrot and fennel salad

Standing in front of the vegetable drawers in my refrigerator devoid of any leafy greens, I spotted a fresh big bunch of carrots and some fennel bulbs with the greens still attached. Along with a bunch of parsley, the veggies looked promising. 

As I contemplated using a grater for the carrots and fennel risking the skin on my fingers, I decided to try the food processor with the grater disk. Even though I have had this type of machine in my kitchen for decades, it is still sort of an occasional thrill to grate a whole bunch of carrots in seconds. 

This salad is very light with a good mix of flavors.

Servings: 4


  • 1 bunch carrots, grated (I wash them but don’t believe in peeling them)
  • 2 fennel bulbs, halved, cored, and grated
  • 4 tablespoons chopped fresh parsley
  • Vinaigrette of choice plus some fresh lemon juice
  • Salt and freshly ground black pepper to taste


  1. Mix the grated carrots, fennel, and parsley in a salad bowl. 
  2. Toss with vinaigrette. I use 1/2 shallot minced, 2 tablespoons balsamic vinegar, 1 tablespoon red wine vinegar, 1 tablespoon sherry vinegar, and 5 1/2 tablespoons of olive oil seasoned with salt and pepper but a simpler red wine vinaigrette with lemon would be fine) and a few squeezes of fresh lemon.
  3. Season the salad to taste and enjoy.

Nutrition information (per serving)

  • Calories: 123
  • Total fat: 9 g
  • Saturated fat: 2 g
  • Trans fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 146 mg
  • Total carbohydrate: 10 g
  • Dietary fiber: 3 g
  • Protein: 1 g