Fennel and Carrot Slaw with Olive Dressing

Fennel and Carrot Slaw with Olive Dressing
Photo by William Abranowicz


  • ¾ teaspoon dried Aleppo chile or Espelette pepper flakes
  • ¼ cup Spanish green olives
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 5 carrots
  • 2 medium fennel bulbs with fronds
  • 2 tablespoons fresh flat-leaf parsley
  • + 2 more ingredients
    • 1 tablespoon balsamic vinegar
    • 6 sun-dried tomatoes packed in oil

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, cover...

View full recipe at Epicurious


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