Carrot And Beetroot Slaw With Fennel Dressing

Load up your plate with this healthy recipe which is good for your heart and mind.

The ingredient of Carrot And Beetroot Slaw With Fennel Dressing

• 4 large carrots
• 4 beetroot 300g each washed trimmed peeled
• 1 4 cup pecans roughly chopped
• 2 tbsp sultanas
• 2 cups fresh flat leaf parsley leaves
• 1 1 2 tsp fennel seeds
• 2 tsp dijon mustard
• 1 4 cup apple cider vinegar
• 1 1 2 tbsp extra virgin olive oil

The Instruction of carrot and beetroot slaw with fennel dressing

• make fennel dressing place fennel seeds in a mortar pound with a pestle until crushed see notes whisk mustard crushed fennel seeds vinegar and oil together in a small bowl season with salt and pepper
• using the grater attachment on a food processor coarsely grate carrot transfer to a bowl continue process with beetroot placing in a separate bowl to the carrot
• add pecans sultanas and parsley to carrot pour over dressing toss until well combined add beetroot see notes gently toss to combine serve

Nutritions of Carrot And Beetroot Slaw With Fennel Dressing

fatContent: 311 656 calories
saturatedFatContent: 13 4 grams fat
carbohydrateContent: 1 3 grams saturated fat
sugarContent: 32 3 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 7 1 grams protein
sodiumContent: n a

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