FENNEL AND CABBAGE SLAW
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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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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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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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