Shaved Carrot, Fennel and Bok Choy Salad

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15 min


4 Adult Sized Servings

Shaved Carrot, Fennel and Bok Choy Salad

Recipe by Eshun Mott, Photo by Maya Visnyea


  • 1 small fennel bulb , (about 4 cups, sliced)
  • 2 carrots
  • 1/2 tsp salt
  • 4 baby bok choy , (about 250 g)
  • 3 tbsp unseasoned rice vinegar
  • 2 tbsp canola oil
  • 2 tbsp toasted sesame oil
  • 2 tbsp low-sodium soy sauce
  • 2 tbsp grated ginger
  • 1/4 tsp sriracha
  • 1 tbsp toasted sesame seeds


  • Trim stalks from fennel. Cut into quarters, and use a mandolin or a sharp knife to slice very thinly (remove the core afterward).
  • Peel carrots, and then use peeler to make long carrot ribbons. Combine fennel and carrots in a serving bowl. Sprinkle with salt and toss. Let stand 10 min to soften slightly.
  • Cut bok choy on the bias into long strips and add to carrots and fennel.
  • Combine rice vinegar, canola oil, sesame oil, soy sauce, grated ginger, and sriracha in a bowl. Pour over vegetable mixture and toss to combine. Sprinkle with sesame seeds and top with fried tofu “croutons.”

Nutrition (per serving)

  • Calories
  • 196,
  • Protein
  • 3 g,
  • Carbohydrates
  • 14 g,
  • Fat
  • 16 g,
  • Fibre
  • 5 g,
  • Sodium
  • 703 mg.


Sprinkling vegetables with a little salt and letting them sit softens them without cooking.