Description
A refreshing and vibrant slaw made with honey-glazed carrots and fennel, perfect for a light side dish.
Ingredients
Scale
- 2 large carrots, peeled and grated
- 1 medium bulb of fennel, thinly sliced
- 1/4 cup red cabbage, finely shredded
- 1/4 cup fresh parsley, chopped
- 1/4 cup honey
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, combine the grated carrots, sliced fennel, shredded red cabbage, and chopped parsley. Toss to mix evenly.
- In a small bowl, whisk together the honey, apple cider vinegar, olive oil, salt, and black pepper until well combined.
- Pour the honey dressing over the slaw mixture and toss until all the vegetables are evenly coated.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, give the slaw a good toss to redistribute the dressing.
Notes
- For a crunchier texture, add a handful of sunflower seeds or chopped nuts just before serving.
- You can substitute maple syrup for honey for a vegan option.
- For a spicier kick, add a pinch of red pepper flakes to the dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 25g
- Sodium: 0mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg