1 lb. green beans (preferably young beans)3 medium size carrots1 large fennelFOR THE MARINADE¼ cup raw apple cider vinegar¼ cup finely chopped parsley¼ cup water3 tbsp. extra virgin olive oil1 tsp. pure maple syrup or agave nectar2 garlic cloves, mincedSea salt and freshly ground pepper to tasteNOTE: All ingredients including spices must be gluten-free and preferably organic
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Clean the beans by breaking off both ends as you wash themPeel the carrots and cut into matchsticksSteam the beans and carrots leaving them firm to the bite (about 3 minutes) then coolWhile the beans and carrots are steaming, prepare the fennel by cutting off the fennel stalks and peeling off any wilted outer layers, then shave the fennelWhisk together apple cider vinegar, parsley, water, olive oil, maple syrup/agave nectar and garlicPlace beans, carrots and fennel into a large bowl and toss with the marinade, and then season with salt and pepper to taste.Cover and refrigerate overnight, tossing couple of times in-between, this allows the vegetables absorb the delicious flavours from the marinadeServe warm or room temperature