I love the flavors in this slaw-type salad. The licorice flavor from the fennel, the sweetness of the carrots, and the tangy-tart apricots meld to create a party in your mouth. And it’s so colorful, too. Even better, this salad gets better over time, so it’s a great make-ahead side dish.
| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1/2 bunch rainbow carrots
- 1 fennel bulb with fronds (about 1 pound), halved and cored
- 1/2 cup dried apricots (half a 6-ounce package), thinly sliced
- 1 tablespoon honey
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1/4 cup pine nuts, toasted
Instructions
- Shave the carrots into long strips with a vegetable peeler. Place in a large bowl. Thinly slice the fennel and add to the bowl with the carrots. Chop enough fennel fronds to equal 1 tablespoon and add. Add the apricots.
- Whisk together the honey, vinegar and mustard. Add the oil in a slow, steady stream and whisk until combined. Season with salt and pepper. Pour the dressing over the salad and toss to coat. Let stand at least 1 hour to allow the vegetables to soften. Sprinkle with the pine nuts before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 279 |
| Total Fat | 20 g |
| Saturated Fat | 2 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 5 g |
| Sugar | 20 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 349 mg |
Reviews
Delicious! So fresh and crispy. The dressing is sweet and tangy. This will go in my regular rotation!