While many recipes call for stovetop, oven, or kitchen gadgets that use power, Fennel and Carrot Slaw with Olive Dressing is an easy, no-heat-necessary addition to any meal. Treat your body to this delicious, colorful Fall side dish this week and listen to your tastebuds sing!
It is especially important in these post-hurricane times of stress and uncertainty to keep our bodies at optimal functioning and full health. Keeping a variety of colors in the diet ensures the proper array of vitamins and minerals can be absorbed by the body for excellent health to help us get through our day.
Fennel and Carrot Slaw with Olive Dressing
Prep time: approx. 20 min
Cook time: approx. 50 min
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
1/4 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
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.
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).
3. Just before serving, stir in reserved fronds and sprinkle sun-dried tomatoes and parsley over slaw.
This dish is a perfect addition to a neighborly potluck or food share. Have a lovely meal with your colorful creation!