Enjoy this tasty carrot and fennel salad with vinaigrette and orange dressing

Healthy and delicious: Easy to make salad for Passover with its crunchiness and rich dressing
Naama Ran|


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
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Carrot and fennel salad
(Photo: Yael Ilan)


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
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