- Baby Carrots – 1 bunch
- Mayonnaise – 1/2 cup
- Sour Cream – 1 tblsp
- Fennel Seeds – 1/2 tsp
- Fresh Parsley – 1 tblsp
- Trim the roots and stems from the carrots.
- Scrub off the skin and rinse.
- Cut the carrots in half lengthwise and cut into 3 cm lengths.
- In a salad bowl, mix the mayonnaise and sour cream with the fennel seeds and half the herbs.
- Add the carrots and stir until evenly coated.
- Garnish with remaining chopped herbs.