2 fennel bulbs
3 limes, zested and juiced
1 punnet sango sprouts or substitute with mixed sprouts and alfalfa
50g thai basil
1 Tbs rice bran oil
1 Tbs avocado oil
1/2 tsp caster sugar
freshly ground black pepper and salt
1 Remove the cores of the fennel bulbs and discard. Slice the bulb finely.
2 Peel the carrots, then use the peeler to shave the carrots into long strips.
3 Zest the limes then add with the juice to the fennel, carrots and sprouts.
4 Add the rest of the ingredients, gently mix and leave to marinate for at least one hour in the fridge before serving.