Ingredients:
- 3/4 tsp dried aleppo chilies (optional) or 3/4 tsp espelette chili pepper flakes (optional)
Directions:
- 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.
- 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).
- Just before serving, stir in reserved fronds and sprinkle sun-dried tomatoes and parsley over slaw.
- Cooks' note: Slaw, without fronds, tomatoes, and parsley, can be chilled up to 4 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 188.27 Kcal (788 kJ) | ||
| Calories from fat | 112.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.49g | 19% | |
|---|---|---|---|
| Sodium | 330.99mg | 14% | |
| Potassium | 817.85mg | 17% | |
| Total Carbs | 18.5g | 6% | |
| Sugars | 4.55g | 18% | |
| Dietary Fiber | 6.72g | 27% | |
| Protein | 2.21g | 4% | |
| Vitamin C | 27.2mg | 45% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 1.5mg | 8% | |
| Calcium | 88.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 80.68 Kcal (338 kJ) | ||
| Calories from fat | 48.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.35g | 19% | |
|---|---|---|---|
| Sodium | 141.84mg | 14% | |
| Potassium | 350.48mg | 17% | |
| Total Carbs | 7.93g | 6% | |
| Sugars | 1.95g | 18% | |
| Dietary Fiber | 2.88g | 27% | |
| Protein | 0.95g | 4% | |
| Vitamin C | 11.7mg | 45% | |
| Vitamin A | 0.3mg | 25% | |
| Iron | 0.6mg | 8% | |
| Calcium | 37.9mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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