Carrot & Fennel Salad Rolls

by Trudy ~ Veggie num num on November 2, 2011

Print Print
1 Star2 Stars3 Stars4 Stars5 Stars
Loading ... Loading ...

Carrot & Fennel Salad Rolls

It’s November and that means the warm hazy summer weather is just round the corner. Days spent lazing at the beach, relaxing by the creek, picnicking in the country or dining alfresco; summer can be a wonderful time of year.

With the lovely warm sunshine weather on the way I couldn’t help create a fresh and crunchy salad to celebrate! Carrots and their brilliant orange colour are an obvious choice for a simple healthy salad recipe full of crunch and flavour. I teamed them with a little fennel and added fresh grapes and slivered almonds for super extra yumminess. This is a very simple vegetarian recipe perfect as a side salad or served up in little buns for a delicious and light summer lunch.

The salad can easily be made ahead making it perfect for picnics; simply pack a few fresh rolls, some salad greens and maybe an avocado or two and you’ll have yourself one delicious little sandwich full of goodness and the tastes of summer… enjoy!!

Carrot & Fennel Salad Rolls

Carrot & Fennel Salad w/ Grapes & Almonds

Preparation time: 10mins
Serves 4 {as a side}

  • 4 medium sized carrots (approx. 300g/10.5oz), peeled & coarsely grated
  • ½ small fennel bulb (approx. 80g/3oz), grated
  • small bunch of grapes (approx.. 170g/6oz), sliced in half
  • ½ cup slivered almonds, dry roasted

for the dressing

  • ¼ cup natural set dairy yoghurt or vegan mayonaise
  • ½ tbs double strength apple cider vinegar
  • 1 tbs olive oil
  • ¼ tsp good quality curry powder
  • sprinkle of sumac (optional)

Toss the grated carrot, fennel, grapes and almonds together in a large bowl.

To make the dressing whisk all the ingredients together, except the sumac, to form a smooth dressing.

Pour the prepared dressing over the salad and toss well to combine. Transfer the salad to a serving bowl and sprinkle with a little sumac and garnish with fennel leaves if desired.

A lovely healthy summer salad perfect as a crisp and crunchy side or serve as below in little buns for a delicious light lunch.

Carrot & Fennel Salad Rolls
Carrot & Fennel Salad Rolls

Carrot & Fennel Salad Rolls

Preparation time: 5mins
Serves 4

  • Carrot & Fennel Salad prepared as above
  • 4 small seed buns (I used cape seed rolls)
  • small bunch of baby salad rocket (arugula)
  • 1 or 2 avocados, sliced

Slice your buns in half, top with rocket leaves, slices of avocado and a good pile of carrot and fennel salad.

Of course add your favourite sandwich fillings if you like; feta cheese and/or pickled beetroot would be lovely too!!

Carrot & Fennel Salad Rolls
Carrot & Fennel Salad Rolls

Related Posts with Thumbnails

Keep up to date with all things veggie & delicious… follow Veggie num num on Instagram | Facebook | Twitter | Pinterest

Like mail? Have numnums posted to your inbox Subscribe to veggie.num.num by Email

{ 15 comments… read them below or add one }

dayle November 2, 2011 at 1:32 pm

Yummy this looks delicious…love the sumac inclusion too. Perfect healthy lunch. Dayle

Jennifer (Delicieux) November 2, 2011 at 2:04 pm

Yay for carrots!!! Love this carrot recipe Trudy! I love the addition of grapes and those rolls look so delicious.

Kulsum at JourneyKitchen November 2, 2011 at 4:45 pm

Wow Trudy! I agree with Jennifer the flavors sound fantastic and your pictures beautiful!

Anna November 2, 2011 at 5:17 pm

Perfect side dish to your oily-fried chicken for lunch. Now that makes a healthy lunch now. And this is so easy to make too. Love the addition of fresh grapes. Refreshing recipe. Lovely pictures too!

Dawn November 2, 2011 at 9:07 pm

I”m not the biggest fennel fan but somehow your photos make me want to run out and buy some. Gorgeous!

Rivki Locker November 3, 2011 at 5:02 am

What beautiful photos and what a lovely and unusual way to enjoy fennel.

Jules November 3, 2011 at 6:22 am

Amazing! That looks so yummy and healthy. Great photos! :)

Elisabeth Veyrunes November 3, 2011 at 8:10 am

I’m going to try it tomorrow even if in France the summer is over !! Looks far too good and crispy to wait until next year !:) Thanks for sharing.

Jenné @ Sweet Potato Soul November 3, 2011 at 2:06 pm

This dish looks fantastic (as usual) Trudy! I’m glad to hear the weather is warming up on your side of the world. Enjoy it : )

chinmayie @ love food eat November 3, 2011 at 3:11 pm

This looks so good. So colourful and full of flavour :)

chow vegan November 4, 2011 at 1:20 am

So yummy looking for any time of the year, summer or fall! :-)

Joanne November 7, 2011 at 2:24 pm

I love that feeling of knowing that summer’s beautiful weather and produce is just around the corner. I still have quite a ways to go since I live in the northern hemisphere, but I think this salad would still be perfect for this time of year!

Malin November 14, 2011 at 2:49 am

Beautiful photos and great recipe!!

Lauren November 15, 2011 at 8:16 pm

On a cold and rainy evening in Southern Tasmania – mid November – I ate this salad … dreaming of summer. Delicious soul food :)

Andrew February 28, 2012 at 11:17 pm

This is a totally yummy recipe; what a brilliant combination of flavours. We had the salad for dinner tonight.

Leave a Comment



Previous post: Spiced Tempeh & Cauliflower Pilaf

Next post: Apple Dressed Lentils w/ New Potatoes & Crunchy Salad

over the counter furadantin over the counter minocycline over the counter digoxin