9 Ingredients
  • 2 medium fennel bulbs with fronds
  • 5 carrots, coarsely grated
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup Spanish green olives, pitted and finely chopped
  • 3/4 teaspoon dried Aleppo chile or Espelette pepper flakes (optional), or to taste
  • 6 sun-dried tomatoes packed in oil, drained and very thinly sliced
  • 2 tablespoons chopped flat-leaf parsley
Nutrition
181
9% daily value
4 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

18% 12

Saturated

9% 2

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 2

Carbs

6% 19

Carbs (net)

- 12

Fiber

26% 7

Sugars

- 10

Sugars, added

- 0

Protein

6% 3

Cholesterol

- 0

Sodium

10% 240

Calcium

9% 94

Magnesium

9% 38

Potassium

25% 860

Iron

9% 2

Zinc

3% 1

Phosphorus

14% 99

Vitamin A

79% 711

Vitamin C

40% 24

Thiamin (B1)

6% 0

Riboflavin (B2)

6% 0

Niacin (B3)

9% 2

Vitamin B6

9% 0

Folate equivalent (total)

13% 52

Folate (food)

- 52

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

15% 3

Vitamin K

153% 122
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