Shaved fennel salad with lime, sango sprouts and Thai basil
Photo by Babiche Martens
- 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.