GREEN CABBAGE AND FENNEL SLAW
This crunchy salad features sweet raisins and hearty walnuts.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 7
Steps:
- In a medium bowl, combine vinegar, oil, and raisins. Season dressing with salt and pepper, and set aside.
- Cut off and reserve 1/4 cup leafy fennel fronds; discard stalks. Using the large holes of a box grater, coarsely grate fennel bulb and cabbage. Transfer fennel fronds, fennel, cabbage, and walnuts to bowl with dressing. Season with salt and pepper, and toss to combine.
Nutrition Facts : Calories 205 g, Fat 12 g, Protein 5 g, SaturatedFat 1 g
FENNEL-CABBAGE SLAW
Steps:
- Whisk 1/3 cup sour cream, 3 tablespoons apple cider vinegar, some chopped fresh dill and chives and 1 teaspoon each caraway seeds and celery salt. Toss in 1 thinly sliced fennel bulb and 1/2 head thinly sliced red cabbage. Season with salt and pepper; chill 20 minutes.
SAUTÉED CABBAGE WITH FENNEL AND GARLIC RECIPE - (3.8/5)
Provided by Dr_Mom
Number Of Ingredients 8
Steps:
- 1. Place cabbage in large bowl and cover with cold water; let stand for 3 minutes. Drain cabbage well and set aside. Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add fennel bulb and 1/4 teaspoon salt and cook, stirring occasionally, until softened, 8 to 10 minutes. Add garlic and pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds. Transfer fennel mixture to small bowl. 2. Return now-empty skillet to medium-high heat, add 1 tablespoon oil, and heat until shimmering. Add cabbage and sprinkle with 1/2 teaspoon salt. Cover and cook, without stirring, until cabbage is wilted and lightly browned on bottom, about 3 minutes. 3. Stir and continue to cook, uncovered, until cabbage is crisp-tender and lightly browned in places, about 4 minutes longer, stirring once halfway through cooking. Remove skillet from heat. Stir in fennel mixture, reserved fennel fronds, and lemon juice. Season with salt to taste, transfer to serving bowl, drizzle with remaining 1 tablespoon oil, and sprinkle with Parmesan. Serve.
CABBAGE AND FENNEL SLAW
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
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
RED CABBAGE & FENNEL COLESLAW
Liven up weeknight meals and barbecues with this superhealthy side salad
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 15m
Number Of Ingredients 5
Steps:
- Place all the vegetables in a bowl, then toss well. Stir in the mayonnaise to coat the salad, then season with lots of black pepper and a little salt. Any leftovers can be stored in a sealed container in the fridge for up to two days.
Nutrition Facts : Calories 117 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.19 milligram of sodium
FENNEL SLAW
Provided by Florence Fabricant
Categories easy, quick, appetizer, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Trim stalks and any brown areas from fennel. Mince enough fronds to make 1 tablespoon.
- Slice fennel very thin, and place in bowl. Mix with onion.
- Mix horseradish, yogurt and vinegar together. Fold into fennel mixture. Fold in parsley and minced fennel fronds. Season to taste with salt and pepper, and serve.
Nutrition Facts : @context http, Calories 95, UnsaturatedFat 1 gram, Carbohydrate 16 grams, Fat 2 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 553 milligrams, Sugar 10 grams
VINEGAR SLAW RECIPE
You've found it! The perfect Carolina style vinegar coleslaw made with cabbage and sweet Vidalia onions. This simplest of no-mayo slaws is the perfect side dish, you're going to want it with everything this summer.
Provided by Sue Moran
Categories Salad
Time 15m
Number Of Ingredients 10
Steps:
- Remove the outer leaves from the cabbge and slice it in half, lengthwise, through the core. Remove the core from each half. If your head is on the larger side, cut each half in half again. Finely slice/shred the cabbage with a large sharp knife. Put in a large salad bowl.
- Peel and halve the onion. Remove the core and very thinly slice. Add to the bowl. Note: If your onion is large, don't use the whole thing.
- Whisk the dressing ingredients together and taste it to adjust any of them to your particular liking.
- Toss the slaw with enough dressing to moisten everything, but not drown it. You may not need it all. Add more salt and pepper if you like.
- Serve right away, or chill the slaw until needed.
Nutrition Facts : Calories 72 kcal, Carbohydrate 7 g, Protein 2 g, Fat 5 g, SaturatedFat 1 g, Sodium 121 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
WINTER CABBAGE & FENNEL SLAW WITH POMEGRANATE
Get your Christmas sides sorted with this festive slaw, with winter cabbage, fennel, carrots, walnuts and pomegranate. It's perfect for a Boxing Day buffet
Provided by Anna Glover
Time 25m
Number Of Ingredients 12
Steps:
- Whisk the oil, orange zest and juice, the vinegar, ginger and chilli together in a large bowl with some seasoning. Add the fennel, spring onions or chives, carrots and cabbage, and toss well in the dressing.
- Just before serving, cut the pomegranate in half and press the seeds out into the bowl, so the juices also run into the bowl. Lightly toss again, season, and serve with the walnuts and parsley scattered over.
Nutrition Facts : Calories 170 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium
SAUTEED CABBAGE WITH FENNEL
Make and share this Sauteed Cabbage With Fennel recipe from Food.com.
Provided by Dancer
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a very large skillet, heat oil on medium-high heat.
- Add garlic, fennel, scallions, and cabbage and saute until cabbage is cooked through but still crunchy, about 5 minutes.
- Place cabbage mixture in a large serving bowl, sprinkle with parmesan cheese and serve hot.
CABBAGE, FRESH FENNEL, AND CARROT SLAW
Categories Salad Onion Side No-Cook Vegetarian Mayonnaise Fennel Carrot Summer Cabbage Sour Cream Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 9
Steps:
- Combine cabbage, fennel, onion, and carrot in large bowl. Whisk mayonnaise, sour cream, lemon juice, sugar, and hot sauce in medium bowl to blend. Season dressing to taste with salt and pepper. Add dressing to cabbage mixture; toss to coat. Season slaw to taste with salt and pepper. Refrigerate at least 1 hour and up to 2 hours, tossing occasionally. Transfer to serving bowl.
FENNEL SLAW
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
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 AND CABBAGE SLAW
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
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.
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- If using something like Savoy cabbage, remove the first few layers of leaves, which are greener, and give them a good wash. Cut away the harder stems and shred the leaves thinly. Then add a few of the more pale green and white leaves as well. If using regular white cabbage, simply remove the core and cut the cabbage half into quarter size chunks, before shredding them thinly. Add the cabbage to a large mixing bowl, sprinkle with a little sea salt and drizzle with juice of half a lemon. Using your hands, mix and massage the leaves gently for 10-20 seconds. Add the fennel, apple and hazelnuts.
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- In another bowl, whisk together the mayonnaise, apple cider vinegar, Worcestershire sauce, mustard, brown sugar, and pepper.
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From bhg.com
4/5 (2)Calories 121 per servingTotal Time 2 hrs 20 mins
- Cut off stalks from fennel; reserve tops and discard stalks. Discard any wilted outer layers from fennel and cut a thin slice from base of bulb. Quarter fennel bulb lengthwise; slice very thinly. Set aside. Chop enough of the reserved fennel tops to make 1 tablespoon; set aside along with a few sprigs of the feathery leaves.
- For vinaigrette, in a small screw-top jar combine the 1 tablespoon chopped fennel tops, the oil, vinegar, mustard, sugar, salt, and pepper. Cover and shake well.
- In a very large serving bowl combine sliced fennel, cabbage, and zucchini; toss gently to combine. Pour vinaigrette over cabbage mixture; toss gently to coat. Cover and chill for 2 to 24 hours.
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5/5 (1)Total Time 15 minsCategory Side DishCalories 64 per serving
- In a small bowl, whisk together the remaining ingredients to make a dressing for the slaw. Pour the dressing over the veggies and mix well.
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- In a medium bowl, whisk together canola oil, sesame oil, vinegar, lime juice, soy sauce, ginger, and sugar; set dressing aside.
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- Pour the dressing over the cabbage and fennel and stir to combine, ensuring all the vegetables are coated in the sauce.
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- Fold paper tofu and slice thinly (it should resemble cooked noodles or spaghetti). If using extra-firm tofu instead, either grate it or chop into small cubes 1cm thick, or approx. 1/3rd of an inch. Set aside for later. If using another protein such as eggs or meat, cook first before chopping.
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