Carrot, Fennel, and Green Olive Slaw

• 1 pound carrots, ends trimmed
• 1 fennel bulb, halved, cored, and very thinly sliced
• 1 cup pitted and halved green olives, such as picholines, rinsed if salty
• 1/3 cup extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup coarsely chopped cilantro
• 1 tablespoon coarsely chopped fresh mint
• Kosher salt and freshly ground pepper

1. With a mandoline or other manual vegetable slicer fitted with a medium (not fine) julienne attachment, julienne the carrots.
2. Alternatively, by hand, cut the carrots thinly on the diagonal into elongated coins, then stack the coins and cut into 1/4-inch-wide strips.
3. In a large bowl, toss together the carrots, fennel, and olives.
4. Add the olive oil, lemon juice, cilantro, and mint.
5. Season to taste with salt and pepper.
6. Let stand for about 45 minutes to allow the carrots to soften slightly.

carrots, fennel bulb, green olives, extravirgin olive oil, freshly squeezed lemon juice, cilantro, fresh mint, kosher salt

Taken from www.epicurious.com/recipes/food/views/carrot-fennel-and-green-olive-slaw-388180 (may not work)