Fennel and Carrot Slaw with Olive Dressing

Ingredients for Fennel and Carrot Slaw with Olive Dressing

• 2 medium fennel bulbs with fronds

• 5 carrots, coarsely grated

• 1 tablespoon fresh lemon juice

• 1 tablespoon balsamic vinegar

• 45ml extra-virgin olive oil

• 60ml Spanish green olives, pitted and finely chopped

• 3/4 teaspoons dried Aleppo chilli or Espelette pepper flakes (optional), or to taste

• 6 sun-dried tomatoes packed in oil, drained and very thinly sliced

• 2 tablespoons chopped flat-leaf parsley

How to make Fennel and Carrot Slaw with Olive Dressing

Chop enough fennel fronds to measure 45ml 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 chilli (if using), and salt to taste and toss with vegetables. Chill, covered, at least 30 minutes (for flavours to develop).

Just before serving, stir in reserved fronds and sprinkle sun-dried tomatoes and parsley over slaw.

Chateau Reynella McLaren Vale Grenache '04

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.