VINEGAR SLAW

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Vinegar Slaw image

Provided by Art Smith

Categories     Onion     Side     Picnic     Vegetarian     Quick & Easy     Low Cal     High Fiber     Backyard BBQ     Vinegar     Fennel     Carrot     Summer     Healthy     Low Cholesterol     Vegan     Parsley     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

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

Steps:

  • 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.

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