Fennel and Carrot Slaw with Olive Dressing

Name: Fennel and Carrot Slaw with Olive Dressing
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 5 carrots, coarsely grated; 2 mediums fennel bulbs with fronds; 2 Tbsps chopped flat-leaf parsley; 1 Tbsp fresh lemon juice; 3 Tbsps extra-virgin olive oil; 59 milliliters Spanish green olives, pitted and finely chopped; 1 teaspoons dried Aleppo chile or Espelette pepper flakes (optional), or to taste; 6 sun-dried tomatoes packed in oil, drained and very thinly sliced

Fennel and Carrot Slaw with Olive Dressing might be just the side dish you are searching for. This recipe serves 4. One portion of this dish contains approximately 3g of protein, 12g of fat, and Head to the store and pick up balsamic vinegar, flat-leaf parsley, fennel bulbs, and a few other things to make it today. It is a good option if you're following a gluten free, primal, and whole 30 diet. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes about 50 minutes.

Instructions

Chop enough fennel fronds to measure 3 tablespoons and reserve. Discard remaining fronds and stalks.

Ingredients you will need

Fennel

Cut bulbs into thin matchsticks and toss with carrots in a bowl.

Ingredients you will need

Carrot

Equipment you will use

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).

Ingredients you will need

Lemon Juice