Peppery Fennel & Carrot Salad | Constant Cookbook

Ingredients

• 2 large carrots , cut into thin sticks or grated
• 2 large fennel bulbs , quartered and thinly sliced
• handful peanut or cashew nuts, chopped
• 2 tbsp olive oil
• 1 tsp mustard seed
• 1 tsp nigella or black onion seeds (optional)
• juice 1 lemon or lime
• Calories: 87 calories
• Fat Content: 6 grams fat
• Saturated Fat Content: 1 grams saturated fat
• Carbohydrate Content: 6 grams carbohydrates
• Sugar Content: 5 grams sugar
• Fiber Content: 3 grams fiber
• Protein Content: 2 grams protein
• Sodium Content: 0.05 milligram of sodium