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Fennel And Carrot Slaw With Olive Dressing

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

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Ingredients for 4 servings

2 tablespoons chopped flat leaf parsley

1/4 cup spanish green olives , pitted and finely chopped

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

1 tablespoon fresh lemon juice

3 tablespoons extra-virgin olive oil

3/4 teaspoon dried aleppo chile (optional) or espelette chili pepper flakes (optional)

5 carrots , coarsely grated

1 tablespoon balsamic vinegar

2 medium fennel bulbs , with fronds

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