Vinegar Slaw

By melissadove

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Ingredients

thinly sliced fresh fennel bulb
thinly sliced red onion
medium carrots, cut into thin matchstick-size strips (about 1 1/2 cups)
chopped fresh Italian parsley
olive oil
Sherry wine vinegar
sugar

Details

Servings 6
Adapted from bonappetit.com

Preparation

Step 1

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.