Side Dish

Fennel and Mint Potato Salad - minus the potato! is for Side Dish.

Fennel and Mint Potato Salad - minus the potato! takes 10 minutes to prepare.

Fennel and Mint Potato Salad - minus the potato! takes several minutes to cook.

Fennel and Mint Potato Salad - minus the potato! makes 4 servings.

The ingredients for Fennel and Mint Potato Salad - minus the potato! are:

Cauliflower, raw, 2 cup
Broccoli, raw, 2 cup, chopped or diced
Red Onion raw (1/4 cup, 40g or 1.4oz), 0.5 cup

Dressing
Fennel seed, 1 tsp OR 0.5 cup fresh Fennel leaves
1 Basil leaf, fresh
Coconut Milk OR Soy milk, 0.25 cup
Coconut Oil (melted at room temperature), 2 tbsp
Black Pepper, Freshly Ground, 0.5 tsp
Celery Salt OR Himalayan Pink Sea Salt, 0.25 tsp

Fresh mint leaves, chopped, 2 tbsp

Here is how you make Fennel and Mint Potato Salad - minus the potato!:

1. Prepare vegetables and place in a bowl2. Crush fennel and basil in a mortar & pestle 3. Mix with dressing ingredients in a cup, pour over salad4. Add mint, toss and chill for 2-3 hours. Toss hourly and again before servingServing Size:?Makes 4 1-cup servings

The nutritional information for Fennel and Mint Potato Salad - minus the potato! is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 98.2

• Total Fat: 7.4 g
• Cholesterol: 0.0 mg
• Sodium: 174.2 mg
• Total Carbs: 7.1 g
• Dietary Fiber: 3.3 g
• Protein: 3.0 g

The dietary needs meet for Fennel and Mint Potato Salad - minus the potato! is Vegan