Fennel and Carrot Slaw With Olive Dressing
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 medium fennel bulbs, with fronds
- 5 carrots, coarsely grated
- 1 tablespoon fresh lemon juice
- 1 tablespoon balsamic vinegar
- 3 tablespoons extra virgin olive oil
- 1⁄4 cup spanish green olives, pitted and finely chopped
- 3⁄4 teaspoon dried aleppo chilies (optional) or 3/4 teaspoon espelette chili pepper flakes (optional)
- 6 sun-dried tomatoes packed in oil, drained and very thinly sliced
- 2 tablespoons chopped flat leaf parsley
directions
- Chop enough fennel fronds to measure 3 tablespoons and reserve.
- Discard remaining fronds and stalks.
- Cut bulbs into thin matchsticks and toss with carrots in a bowl.
- Whisk together lemon juice, vinegar, oil, olives, Aleppo chile (if using), and salt to taste and toss with vegetables.
- Chill, covered, at least 30 minutes (for flavors to develop).
- Just before serving, stir in reserved fronds and sprinkle sun-dried tomatoes and parsley over slaw.
- Cooks' note: Slaw, without fronds, tomatoes, and parsley, can be chilled up to 4 hours.
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