Toasted Coriander & Fennel Winter Salad

Emily Woody


400 grams carrots (white carrots preferred)

200 grams beets

1/4 cup olive oil (60 ml)

37 ml apple cider vinegar 

3/4 tsp salt

3/4 tsp cumin

1/2 tsp ground coriander

1/4 tsp true cinnamon

1/4 tsp cayenne

2 tsp whole coriander seeds

1 tsp whole fennel seeds

90 grams mixed seeds or nuts for toasting 

Makes 5 servings


Cut the ends off of the carrots and beets. Using the grating attachment on a food processor, grate the veggies and then add them to a bowl.

Toast your seeds or nuts.

In a separate pan on the stovetop, toast the fennel and coriander seeds until fragrant. Then crush the seeds in a mortar and pestle or use a potato masher to crush the seeds into pieces.

Add the olive oil and apple cider vinegar to the grated veggies. Toss to coat evenly. 

Add the salt, spices, and toasted crushed spices to the bowl and toss to coat evenly. 

Serve and sprinkle each portion with its own seeds or nuts to avoid them getting soggy. 

You can prepare this recipe ahead of time because it benefits from sitting for a few hours before serving!