2 carrots sliced into ribbons (use a vegetable peeler from end to end)
2 stalks of celery thinly sliced at a diagonal
1 Vidalia or sweet onion thinly sliced
1 red pepper thinly sliced
200 grams sugar snapped peas trimmed and sliced in half on the diagonal
1 fennel bulb sliced thinly crosswise
1 cup chopped fresh cilantro
Combine all ingredients together and dress with honey lemon dressing.
This salad is great to make ahead as vegetables stay crisp and hold up to the dressing.
Honey Lemon Dressing
Juice 1 lemon
1 tbs honey
¼ cup olive oil
Salt and pepper to taste