Fennel and Carrot Slaw with Olive Dressing

Ingredients

• Fennel

  Bulb, raw

  2 bulb or 468g

• Parsley

  Raw

  2 tbsp or 8g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Sun-dried tomatoes

  6 piece or 12g

• Lemon juice

  Raw

  1 tbsp or 15g

• Carrots

  Raw

  5 medium or 305g

• Crushed red pepper flakes

  ¾ tsp or 0.2g

• Olives

  Ripe, canned (small-extra large)

  ¼ cup or 34g

• Balsamic vinegar

  1 tbsp or 16g

Directions

1. Coarsely grate carrots. Finely chop green olives to measure 1/4 cup. Drain and thinly slice the sun-dried tomatoes. Chop parsley to measure 2 tbsp.
2. 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.
3. 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.
4. Just before serving, stir in reserved fronds and sprinkle sun-dried tomatoes and parsley over slaw.

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