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Carrot and fennel salad with white wine dressing
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    • 1/2 cup sultana raisins
    • 1 cup dry white wine
    • 2 tablespoons honey
    • 2 carrots, peeled and cut into ribbons with peeler
    • 1/2 fennel, thinkly sliced
    • 1 1/2 tablespoons capers, drained
    • 1 1/4 cups 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

Easy American

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