-
Using a mandolin, grater or sharp chef’s knife, cut the fennel into thin ribbons, like matchsticks. Using a mandolin or grater, shred the carrots to the same thickness.
-
Toss the fennel, carrots, garlic and capers together. Sprinkle with coriander.
-
Whisk together the olive oil, lemon juice, ginger and salt. Pour over the salad, toss, and serve.