Fennel and Carrot Slaw with Olive Dressing

Fennel and Carrot Slaw with Olive Dressing
Fennel and Carrot Slaw with Olive Dressing
"Ingredients are considered 'spices' in Algerian cooking," says Zadi, and this slaw illustrates his point, with olives contributing saltiness, carrots and sun-dried tomatoes adding sweetness, and fennel and parsley lending an incredible freshness. In the dead of winter, when vegetables are scarce, the clean flavors of this salad are as close as you're likely to get to a summertime farmers market.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
Salad Olive Tomato Side No-Cook Vegetarian Low Cal High Fiber Vinegar Lemon Fennel Carrot Winter Healthy Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped flat-leaf parsley
  • 2 medium fennel bulbs with fronds
  • 5 carrots, coarsely grated
  • 1/4 cup spanish green olives, pitted and finely chopped
  • 3/4 teaspoon dried aleppo chile or espelette pepper flakes (optional), or to taste
  • 6 sun-dried tomatoes packed in oil, drained and very thinly sliced

Preparation 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. What to drink: Chateau Reynella McLaren Vale Grenache '04 Cooks' note:Slaw, without fronds, tomatoes, and parsley, can be chilled up to 4 hours.Per serving: 180 calories, 12 g fat (2 g saturated), 19 g carbs, 7 g fiber, 3 g protein (nutritional analysis provided by Nutrition Data) See Nutrition Data's complete analysis of this recipe › Nutritional analysis provided by Gourmet

Preparation 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. What to drink: Chateau Reynella McLaren Vale Grenache '04 Cooks' note:Slaw, without fronds, tomatoes, and parsley, can be chilled up to 4 hours.Per serving: 180 calories, 12 g fat (2 g saturated), 19 g carbs, 7 g fiber, 3 g protein (nutritional analysis provided by Nutrition Data) See Nutrition Data's complete analysis of this recipe › Nutritional analysis provided by Gourmet

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