Carrot, Fennel, and Green Olive Slaw

1. 1

   With a mandoline or other manual vegetable slicer fitted with a medium (not fine) julienne attachment, julienne the carrots.

2. 2

   Alternatively, by hand, cut the carrots thinly on the diagonal into elongated coins, then stack the coins and cut into 1/4-inch-wide strips.

3. 3

   In a large bowl, toss together the carrots, fennel, and olives.

4. 4

   Add the olive oil, lemon juice, cilantro, and mint.

5. 5

   Season to taste with salt and pepper.

6. 6

   Let stand for about 45 minutes to allow the carrots to soften slightly.

* Per serving · 4 servings · Values may vary.

No additional tips available.