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Fennel And Carrot Slaw With Olive Dressing

1 fave
Nutrition per serving    (USDA % daily values)
CAL
226
FAT
36%
CHOL
0%
SOD
37%

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Ingredients for 4 servings

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

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