Fennel and Carrot Salad
Recipe archives for the Jewish Food Mailing List
Ingredients
- 2 small fennel bulbs
- 2 large carrots
- 2 tbsp. vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3/4 tsp. salt
- 1/2 tsp. ground cumin
- Pinch each pepper and cayenne pepper
- 2 tbsp. lemon juice
- 1/4 chopped fresh coriander or parsley
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