Fennel Slaw Best Recipes

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FENNEL AND CABBAGE SLAW

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Fennel and Cabbage Slaw image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients:

  • 1 fennel bulb, core removed, cut into quarters, and sliced very thinly, fronds reserved
  • 1 cup thinly sliced purple cabbage
  • 2 scallions, chopped
  • 2 strips bacon, cooked crisp and chopped
  • 1/4 cup mayonnaise
  • 3 tablespoons red wine vinegar
  • 3 tablespoons chopped fennel fronds
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper

Steps:

  • Toss the fennel, cabbage, scallions, and bacon together in a medium bowl. Whisk the mayonnaise, vinegar, fennel fronds, sugar, and salt and pepper, to taste, in a small bowl. Add the dressing to the slaw and toss to coat.

FENNEL SLAW

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Fennel Slaw image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 10

Ingredients:

  • 1/2 small red cabbage, about 2 cups shredded
  • 2 large fennel bulbs, about 4 cups shredded
  • 1/2 cup vegetable oil
  • 2 tablespoons sugar
  • 1/4 cup white vinegar
  • 2 teaspoons stone-ground mustard
  • 1 teaspoon celery seeds
  • 1 1/2 tablespoons grated horseradish, preferably fresh
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Steps:

  • Cut cabbage in quarters, lengthwise. Remove and discard core and slice as finely as possible across width. Place in large bowl.
  • Remove wispy fennel leaves. Chop and reserve for garnish. Cut bulbs in half and slice as finely as possible across width, discarding hard cores. Place in bowl with cabbage.
  • Combine remaining ingredients in another bowl. Add, half a cup at a time, to cabbage and fennel just until well moistened. You don't want a pool of dressing at bottom of bowl. Toss well and store in refrigerator.

CABBAGE AND FENNEL SLAW

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Cabbage and Fennel Slaw image

This simple slaw is great for picnics or backyard barbecues. Fennel updates the classic recipe by adding a sweet licorice flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 45m

Number Of Ingredients 9

Ingredients:

  • 1/4 small head red cabbage (about 1 pound), shredded
  • 1 large fennel bulb, trimmed, halved, and sliced very thin
  • 2 large carrots, shredded
  • 1/4 cup thinly sliced scallion greens (from 2 scallions)
  • 1 teaspoon minced peeled fresh ginger
  • 1/4 cup fresh orange juice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons cider vinegar
  • Coarse salt and ground pepper

Steps:

  • In a large bowl, toss together cabbage, fennel, carrots, and scallion greens. In a small bowl, whisk together ginger, orange juice, oil, and vinegar; season with salt and pepper. Pour dressing over vegetables and toss to coat completely. Refrigerate at least 30 minutes (or up to 1 1/2 hours). Toss slaw before serving.

Nutrition Facts : Calories 118 g, Fat 7 g, Fiber 3 g, Protein 2 g

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