Ingredients
- 4 large carrots, julienned
- 1 head of chicory
- 1 whole fennel
- 1 celery heart (centre stalks)
- 4 spring onions, trimmed
- zest and juice of 2 limes
- 1tbsp Dijon mustard
- 320ml coconut cream
- 6tbsp fresh coriander, chopped
Instructions
- Finely slice all the vegetables, then simply toss together with the remaining ingredients
