Fennel Carrot Salad

A bright salad for a grey day.

1 large carrot, peeled and sliced into long, thin strips
1 fennel bulb, quartered, cored, and sliced thinly
zest of one lemon
2 tablespoons chopped fresh parsley
about 3 tablespoons mayonaise or veganaise
juice from 1/2 a lemon
salt, pepper

Place the vegetables in a large bowl. Stir together the lemon zest, parsley, mayonaise, and lemon juice. Pour the sauce over the vegetables and toss to coat. Season to taste with salt and pepper. Let sit in the refrigerator for at least an hour before serving.