Fennel and Carrot Slaw with Olive Dressing
A fresh and vibrant slaw combining crisp fennel bulbs and grated carrots, dressed with a Mediterranean-inspired olive and sun-dried tomato vinaigrette. This colorful salad offers a perfect balance of crisp vegetables and bold flavors.
6 servings
50 min
Ingredients
- •2 medium fennel bulbs with fronds
- •5 whole carrots
- •1 tablespoon fresh lemon juice
- •1 tablespoon balsamic vinegar
- •3 tablespoons extra-virgin olive oil
- •¼ cup Spanish green olives
- •¾ teaspoon dried Aleppo chile
- •6 whole sun-dried tomatoes
- •2 tablespoons flat-leaf parsley
Cooking Instructions
- 1.
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.
10 min
- 2.
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).
35 min
- 3.
Just before serving, stir in reserved fronds and sprinkle sun-dried tomatoes and parsley over slaw.
5 min
- 4.
Chateau Reynella McLaren Vale Grenache '04
