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Dutch Carrot Salad

by Praveen Kumar


  • Baby Carrots – 1 bunch
  • Mayonnaise – 1/2 cup
  • Sour Cream – 1 tblsp
  • Fennel Seeds – 1/2 tsp
  • Fresh Parsley – 1 tblsp


  1. Trim the roots and stems from the carrots.
  2. Scrub off the skin and rinse.
  3. Cut the carrots in half lengthwise and cut into 3 cm lengths.
  4. In a salad bowl, mix the mayonnaise and sour cream with the fennel seeds and half the herbs.
  5. Add the carrots and stir until evenly coated.
  6. Garnish with remaining chopped herbs.

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