IE 11 is not supported. For an optimal experience visit our site on another browser.

Carrot and fennel salad with white wine dressing



  • 1/2 cup sultana raisins
  • 1 cup dry white wine
  • 2 tablespoon honey
  • 2 tablespoon carrots, peeled and cut into ribbons with peeler
  • 1/2 tablespoon fennel, thinkly sliced
  • 1 1/2 tablespoon capers, drained
  • 1 1/4 cup fresh parsley, roughly chopped
  • 1/2 cup sliced almonds, toasted


Baking Directions:

Place the raisins in a bowl and soak them in the white wine for 1 hour or overnight.

Drain and reserve the white wine.

Place the reserved white wine in a small pot, add the honey and cook over medium-high heat until the liquid reduces to 1/3 cup (approximately 5 minutes.)

Place the carrots, fennel, capers and soaked raising in a large bowl.

Pour the white wine dressing over the carrot and fennel salad, add the chopped parsley and toasted almonds, toss and serve.

Recipe Tags