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


Mix the grated carrots, fennel, and parsley in a salad bowl. Toss with vinaigrette ( This time I happened to use ½ shallot minced, 2 Tablespoons balsamic vinegar, 1 Tablespoon red wine vinegar, 1 Tablespoon sherry vinegar, and 5 ½ Tablespoons of olive oil seasoned with salt and pepper though a simpler red wine vinaigrette with lemon would be fine) and a few squeezes of fresh lemon. Season the salad to taste and enjoy.

Nutrition Information (per serving)

  • Calories: 123
  • Fat: 9 gm
  • Saturated Fat: 2 gm
  • Trans Fat: 0 gm
  • Cholesterol:0 mg
  • Carbohydrate: 10 gm
  • Fiber:3 gm
  • Protein: 1 gm
  • Sodium: 146 mg