A tangy salad we always serve with our Couscous… Ingredients 4 carrots, sliced lengthwise 2 red bell-peppers, cut into strips 1 small cauliflower, separtated into small florets Optional additions: 1 kohlrabi, cut into strips 1 fennel bulb, quartered and cut to strips lengthwise 1-2 turnips, cut into strips 2 unpeeled cucumbers, cut into strips For the dressing: 1/2 cup freshly-squeezed lemon juice 1 tbsp vegetable oil 1/2 tsp. sweet paprika sprinkle of salt (to taste) Preparation Place all vegetables in a bowl, add all dressing ingredients and toss until all vegetables are covered. I recommend making it at least 2 hours before serving, so that the vegetables soak in some of the…