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This fennel, carrot, and zucchini salad is as tasty as it is colorful. It’s light and fresh and makes the perfect appetizer or side salad.
I used my mandoline to slice the fennel very thinly. I created the carrot and zucchini ribbons by peeling them with my potato peeler.
If you’ve never had fennel before, it has a mild licorice taste. I’m not a big black licorice fan, but I can assure you that I still like fennel.
The flavors all complement each other and it doesn’t taste like you’re eating licorice salad. Trust.
Dorky disclosure: I’ve never eaten raw zucchini until now. I actually got rather excited about how good it tasted, and now I really want to get a spiralizer so I can do zucchini noodles. Anyone have any spiralizer recommendations?
Writing this post brings me back to the first zucchini recipe I put on this blog. I spelled zucchini wrong (why is there an “h” in there? Srsly.), and my editor sister frantically pointed out all the instances I needed to fix. Good times. You’d think an English major would know how to do basic spelling and grammar, right? I like to surprise people.
I hope you’ll give this carrot and fennel salad recipe a try!
Questions? Talk to me in the comments!
Fennel, Carrot, and Zucchini Salad
Ingredients
- 1 fennel bulb
- 2 large carrots
- 2 small zucchini
- 1 tablespoon onion chopped finely
- 1 tablespoon parsley chopped
- 1 clove garlic minced
- 2 tablespoons sour cream
- 1 tablespoon mayo
- Juice of 1/2 lemon
- Salt & pepper to taste
- Fennel fronds (optional for garnish)
Instructions
- Using a mandoline, slice the fennel very thinly. Using a vegetable/potato peeler, make ribbons with the zucchini (peel the outer skin off first and discard) and the carrots. Add to a salad bowl.
- Chop the onion and parsley and mince the garlic, and add them to the bowl.
- Add the sour cream, mayo, and lemon juice to the bowl. Toss the salad together and add salt & pepper to taste. Add some fennel fronds (the part that looks like dill) for garnish. Serve immediately or chill first.
Notes
- Serves four as a side/appetizer size salad.
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This was delicious. I had my daughter pick out the veggies for the week and she picked fennel so I looked online and found your recipe. I made it as written accept for leaving the skin on the zucchini. Everyone loved it. I served it as a side to some salmon. I will definitely be making this again!
I’m thrilled to hear that, Stacey!! 😀 I’m so glad you enjoyed it, and thanks for letting me know.
Second time making this: I had some leftover tzatziki (homemade) so used that to “dress” this instead of making the sour cream and Mayo dressing. It tastes fabulous!
Love that idea!
I’m about to try your fennel, carrot & zucchini salad recipe and saw you’d posed a question about spiralizers. Forgive me if you’ve already been inundated with answers. I love my Oxo spiralizer. It’s easy to use, has three diff blades that fit into a sturdy plastic case that stores with it. Easy to use and easy to clean too.
This looks fantastic! Thanks for posting it.
BTW, there is an “h” in zucchini because it’s an Italian word. In Italian, “ch” makes the “k” sound. 😊
Hi Mary! Thank you 😀 I totally forgot I wrote that. Thanks for the explanation and the laugh. 🙂
What a gorgeous salad, Natasha! And that dressing sounds amazing! I love my spiralizer and I highly recommend them – I use Paderno and I’ve been happy with it.
Thank you! And thanks for the recommendation. I will check it out.
beautiful salad Natasha, I think I will make this tonight, thanks for the inspiration
Thank you! I hope you like it 🙂
well I did make this tonight and it is delicious. The fennel is a MUST! I love this kind of salad.. sooo good
So happy to hear that you made it and enjoyed it!! 🙂
Beautiful salad for the summer! Fennel is always a nice surprise, isn’t it? You think based on it’s anise/licorice scent and flavor it is going to be weird, but it is SO GOOD in salads and soups.
Btw I think your write up is always hilarious, I love reading your posts in addition to the recipes. 🙂
Aw thanks Kate!! 🙂 I’m glad someone finds it amusing haha.