Carrot and Fennel Salad with White Wine Dressing

  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 15 min
  • Inactive: 1 hr
  • Cook: 5 min
  • Yield: 4 servings
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1/2 cup sultana (golden) raisins

1 cup white wine

2 tablespoons honey

2 carrots, peeled, cut into ribbons with vegetable peeler

1/2 fennel, thinly sliced

1 1/2 tablespoons capers, drained

1 1/4 cups coarsely chopped fresh parsley

1/2 cup sliced almonds, toasted


  1. Put the raisins in a bowl and soak in white wine for 1 hour, drain and reserve the white wine. Put the 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. Put the carrots, fennel, capers and wine-soaked raisins in a large bowl. Pour the white wine dressing over the carrot and fennel salad. Add the chopped parsley, toasted almonds, toss and serve.