|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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- 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.