Fennel and Carrot Slaw with Olive Dressing

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

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