Ingredients:
Salad:
5-6 carrots preferably in different colors
1 fennel
1 purple onion
1/4 cup almond flakes
Dressing:
1/4 cup orange juice
1/4 cup olive oil
1 teaspoon mustard
1/2 teaspoon caraway seeds, ground
1 teaspoon fresh ginger, grated
1/4 teaspoon ground black pepper
1 teaspoon kosher salt
Preparation:
1. Peel the carrots and slice them thinly (or grate). Slice the fennel and onion into thin strips (it's best to use a vegetable slicer). Pour all the vegetables into a bowl.
2. Heat a dry skillet and lightly toast the almonds. Add them to the bowl.
3. Mix all the dressing ingredients well, pour over the salad, toss, and serve.
Note: This salad contains legumes and is for those who eat kitniyot during Passover