Carrot and fennel salad with noodles

This is a semi-raw carrot and fennel salad with a base of carrot and fennel, roasted seeds and a simple seasoning that gives it that special Asian twist.

By adding some glass or sea-weed, shiritaki, noodles you get a more filling salad that can be eaten as a side, or as a light meal. 

You can complement the salad with some protein such as tofu, tempeh or a fried egg. 

Carrot and fennel salad with ginger and noodles
Serves 2
a delicious and colourful semi-raw salad with carrot, fennel and noodles
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
  1. 3 big carrots
  2. 1 fennel
  3. 200 g cooked sea-weed (shiritaki), or glass noodles
  4. 1 cm grated ginger
  5. 1 tsp fennel seeds
  6. 1 tbsp sesame seeds
  7. 1 tbsp sunflower seeds
  8. 1-2 tbsp tamari soy
  9. 1 tbsp white vinegar
  10. sesame and olive oil
  11. salt, pepper, a pinch of chili
  12. 1/4 tsp turmeric powder
Preparing the fennel
  1. Wash and finely slice the fennel
  2. Heat up a tbsp of sesame oil in a skillet, add 1/4 tsp turmeric powder and stir-fry the fennel on medium heat; if the fennel dries out, add some tbsp of water
  3. When the fennel starts becoming tender, remove it from the heat
Roasting the seeds
  1. Heat up 1 tsp of olive oil in a skillet and roast the fennel seeds on low-to-medium heat until fragrant and golden brown
  2. Remove the fennel seeds and lower the heat
  3. Proceed to toss the sesame seeds until golden
  4. Slightly grease the skillet and toss the sunflower seeds until they get some colour
Making the noodles
  1. Place the glass noodles in a bowl with hot water until soft
  2. If using sea-weed (shiritaki) noodles, wash and place the noodles in some hot water to make them softer (optional)
  3. Rinse and let cool
Putting together the salad
  1. Peel and grate the carrots
  2. Grate the ginger and mix in with the carrots in a salad bowl
  3. Add the roasted seeds
  4. Add a tbsp of white vinegar, chili flakes, some freshly ground black pepper, 1-2 tbsp tamari soy Mix everything well
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