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Moroccan Style Pickled Vegetable Salad

Quick to prepare and nice to look at, this salad may be prepared in advance and kept in the refrigerator. The taste actually improves after a few hours.

Ingredients (serves 4-6)
  • 1 carrot, peeled

  • 1-2 kohlrabi, peeled

  • 2 fennel bulbs

  • 1 spring onion

  • ½ hot green pepper

  • 2-3 tablespoons olive oil

  • 1/3-1/2 cup freshly squeezed lemon juice

  • salt 

Cut the carrot and kohlrabi into very thin strips (julienne).


Quarter the fennel bulbs and cut each quarter into very thin strips (julienne).


Slice the hot pepper and spring onion into rings.


Place all of the vegetables in a bowl. Pour in the olive oil and lemon juice. Season with salt and mix thoroughly. Set aside for a few minutes to allow the salad to absorb the flavors. Mix again and serve or store in the refrigerator for up to 12 hours.

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