Ingredients
2 | Carrots |
2 | Fennel bulbs (Main) |
3 | Limes, (zested and juiced) |
50 g | Thai basil leaves |
1 punnet | Sango sprouts, (or substitute with mixed sprouts and alfalfa) |
1 Tbsp | Rice bran oil |
1 Tbsp | Avocado oil |
½ tsp | Caster sugar |
1 to taste | Salt & freshly ground pepper |
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Directions
- Remove the cores of the fennel bulbs and discard. Slice the bulb finely.
- Peel the carrots, then use the peeler to shave the carrots into long strips.
- Zest the limes then add with the juice to the fennel, carrots and sprouts.
- Add the rest of the ingredients, gently mix and leave to marinate for at least one hour in the fridge before serving.
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