Skip to main content

Fennel and Carrot Slaw with Olive Dressing

4.0

(14)

Image may contain Plant Food Produce Bean Sprout Vegetable Sprout Animal Seafood Lobster and Sea Life
Fennel and Carrot Slaw with Olive DressingWilliam Abranowicz

"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.

Cooks' note:

Slaw, without fronds, tomatoes, and parsley, can be chilled up to 4 hours.

Recipe information

  • Total Time

    50 min

  • Yield

    Makes 4 servings

Ingredients

2 medium fennel bulbs with fronds
5 carrots, coarsely grated
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
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
2 tablespoons chopped flat-leaf parsley

Preparation

  1. Step 1

    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.

    Step 2

    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).

    Step 3

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

  2. What to drink:

    Step 4

    Chateau Reynella McLaren Vale Grenache '04

Nutrition Per Serving

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](http://www.nutritiondata.com/facts-C00024Fennelqq0andqq0Carrotqq0Slawqq0withqq0Oliveqq0Dressing-01c32XA-06S20Vg-04q308D-08470cR-00o30VG-01D303F-03E30ml-09g30mj-03E30eX.html?mbid=HDEPI) ›
#### Nutritional analysis provided by Gourmet
Read More
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
Salty-sweet miso glazed carrots topped with a savory scallion gremolata makes the perfect Thanksgiving side dish.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Scoop up these warmly spiced chickpeas with any flatbread or spoon them onto rice.
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
On this melty toast, the burrata comes in at the end, but it’s most definitely the star.
A slow-simmering, comforting braise delivering healing to both body and soul.