INGREDIENTS
2 lb
carrots
2 larges
onions
1
fennel bulb
4 tbsp
olive oil
1 serving
kosher salt
2 tbsp
sunflower seeds
1 tsp
coriander seeds
1/2 tsp
a pinch of pepper flakes
1/2 tsp
hungarian paprika
2 tbsp
red wine vinegar
1 tbsp
lemon juice
2 tbsp
torn mint leaves