Simple crunchy and tarty salad that children love!
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Lunch, Mezze, Salad
Cuisine: Healthy, Israeli
Diet: Vegan
Keyword: Healthy, salad, Vegan
Servings: 4
Author: Shelly
Cost: $5
Ingredients
1fennel bulb, sliced thinly lengthwise - Soaked in water and 1 teaspoon salt for 5–10 minutes
8 baby radishes
3medium carrots, peeled
1any size kohlrabi, peeled
¼small head of cauliflower - about 2 cups florets
½ cup lemon juice
¼cupolive oil
Salt and pepper
Small handful of parsley, finely chopped (dill or cilantro ) - optional
Instructions
Slice the vegetables thinly with a sharp knife or a Japanese mandolin. Put them in a large bowl (preferably with a lid). Separate the cauliflower into small florets or slice it lengthwise, and add it to the bowl.
Squeeze the lemons straight into the salad bowl (you can use your palm as a strainer). Add olive oil and season with salt and pepper. Add the chopped herb and toss with your hands to coat the lemon juice and oil. Serve immediately or cover with a lid, and keep in the fridge up to 3 days.
Notes
-You can add chopped toasted almonds, it goes very well with the veggies. -If you like spicy, add a few chili flakes.