Fennel Slaw Best Recipes

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FENNEL AND CABBAGE SLAW

2022-10-03



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

2004-08-20



Fennel Slaw image

Categories     Salad     Vegetable     Side     No-Cook     Fourth of July     Picnic     Quick & Easy     Backyard BBQ     Mayonnaise     Fennel     Fall     Summer     Gourmet     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients:

  • 2 tablespoons cider vinegar, or to taste
  • 1/3 cup mayonnaise
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 2 teaspoons sugar
  • 1 1/2 tablespoons chopped fresh dill
  • 1/2 teaspoon finely grated fresh lemon zest
  • 1/8 teaspoon salt
  • 1 1/2 lb fennel (sometimes called anise; about 1 1/2 large bulbs)

Steps:

  • Whisk together all ingredients except fennel.
  • Trim fennel stalks flush with bulb, discarding stalks, and remove any discolored outer layers. Halve fennel through root end and discard core. Thinly slice fennel with a mandoline or other manual slicer.
  • Toss fennel with enough dressing to coat, then season with salt and pepper.

FENNEL SLAW

2022-10-03



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.

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