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Fennel and Carrot Salad (P, TNT)
Source: Canadian Diabetes Association
Serves: 8

2 small fennel bulbs
2 large carrots
2 tbsp. vegetable oil
1 onion, chopped
3 cloves garlic, minced
3/4 tsp. salt
1/2 tsp. ground cumin
Pinch each pepper and cayenne pepper
2 tbsp. lemon juice
1/4 chopped fresh coriander or parsley

Trim tops and bottoms of fennel. Separate into layers; slice thinly into julienne strips. Cut carrots into thirds; slice thinly into matchstick lengths. Set aside.

In nonstick skillet, heat oil over medium heat; cook onion and garlic, stirring occasionally, for 5 minutes or until softened. Add salt, cumin, pepper, and cayenne; cook, stirring for 1 minute.

Stir in fennel and carrots; pour in 1 tbsp. water. Cover and steam for 2 minutes. Uncover and cook, stirring for about 2 minutes or until liquid is evaporated.

Transfer to bowl. Let cool to room temperature; toss with lemon juice and coriander. Can be covered with plastic wrap and refrigerated for up to 8 hours. Serve at room temperature.

Posted by Sylvia Kirshner

Nutritional Info Per Serving: About 60 calories, 1g protein, 4g fat, 8g carbohydrate