Name: Vinegar Slaw
Yield: Makes 6 servings
Ingredients: 2 cups thinly sliced fresh fennel bulb; 1 1/2 cups thinly sliced red onion; 2 medium carrots, cut into thin matchstick-size strips (about 1 1/2 cups); 1/2 cup chopped fresh Italian parsley; 1/4 cup olive oil; 1/4 cup Sherry wine vinegar; 1 teaspoon sugar

Recipe information

Yield
Makes 6 servings

Ingredients

2 cups thinly sliced fresh fennel bulb

1 1/2 cups thinly sliced red onion

2 medium carrots, cut into thin matchstick-size strips (about 1 1/2 cups)

1/2 cup chopped fresh Italian parsley

1/4 cup olive oil

1/4 cup Sherry wine vinegar

1 teaspoon sugar

Preparation

Toss first 4 ingredients in large bowl. Whisk oil, vinegar, and sugar to blend in small bowl. Season to taste with salt and pepper. Add dressing to vegetable mixture and toss to coat. Season with salt and pepper. Cover and refrigerate at least 1 hour and up to 3 hours, tossing occasionally. Toss to blend before using.

TagsSlaw Salad Fennel Root Vegetable Vegetable Red Onion Onion Carrot Side Lunch Dinner Nut Free Gluten Free Dairy Free Vegan Vegetarian Easy Weeknight Meals No-Cook Bon Appétit

Recipe notes

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