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Spiced Carrot Tangle


  • 2 tbl olive oil
  • 1 tsp cumin seed
  • 1 tsp coriander seeds
  • 1 tsp mustard seeds
  • 1 tbl preserved lemon (about 1/4-1/2 lemon), pulp discarded, minced
  • 3 carrots, washed and peeled
  • 1/2 fennel bulb
  • 1 tbl sherry vinegar
  • kosher salt
  • 1 small handful cilantro leaves (optional)
  • 1 small handful fennel frondsĀ (optional)


1. Heat the olive oil in small saute pan over medium low heat. Add the cumin, coriander, and mustard seed and heat until the seeds begin to pop. Immediately remove the pan from the heat, add the preserved lemon and set aside.

2. Meanwhile, prepare the carrot and fennel. Using a vegetable peeler, peel the carrots into long tangles. Place into a bowl. Slice the fennel on a mandoline as thinly as possible. Add to the bowl. Finish the dressing by whisking the sherry vinegar into the pan with the oil and seeds and seasoning with salt.

3. Toss the dressing with the carrots and fennel, staring with 3/4 of the dressing and adding the rest as necessary. How much you need will really depend on the size of your carrots and fennel. Taste for salt and adjust as necessary. Garnish with cilantro and fennel fronds

Adapted from Food 52

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