FENNEL, CARROT, AND APPLE SLAW
Anise-flavored fennel pairs nicely with sweet apples and earthy carrots for a crunchy slaw.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Toss cabbage, fennel, carrots, and salt in a large bowl.
- Toast fennel seeds in a medium saute pan over medium heat, shaking the pan occasionally, until seeds are fragrant, about 3 minutes. Add shallots and 1 tablespoon oil. Cook, stirring occasionally, until shallots begin to soften, 5 to 7 minutes. Stir in vinegar and raisins. Remove from heat, and let cool slightly, about 5 minutes. Stir in remaining 3 tablespoons oil.
- Pour warm dressing over vegetables, and toss well. Season with pepper, and let stand for 30 minutes. Just before serving, core apple, cut into matchsticks, and mix into slaw.
CARROT, APPLE, AND FENNEL SLAW
This variation on coleslawincludes carrots but replaces cabbage with fenneland Granny Smith applematchsticks, tossed in a tarragon-flavored dressing.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- Place the yogurt, white-wine vinegar, celery seeds, salt, and tarragon in a small bowl, and whisk to combine; set aside.
- Place the carrot and fennel matchsticks and apple wedges in a medium bowl. Add the reserved yogurt dressing, and toss to combine. Serve.
Nutrition Facts : Calories 90 g, Cholesterol 1 g, Fat 1 g, Fiber 6 g, Protein 3 g, Sodium 194 g
FENNEL AND CARROT SLAW WITH OLIVE DRESSING
Provided by Farid Zadi
Categories Salad Olive Tomato Side No-Cook Vegetarian Low Cal High Fiber Vinegar Lemon Fennel Carrot Winter Healthy Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Chop enough fennel fronds to measure 3 tablespoons and reserve. Discard remaining fronds and stalks. Cut bulbs into thin matchsticks and toss with carrots in a bowl.
- Whisk together lemon juice, vinegar, oil, olives, Aleppo chile (if using), and salt to taste and toss with vegetables. Chill, covered, at least 30 minutes (for flavors to develop).
- Just before serving, stir in reserved fronds and sprinkle sun-dried tomatoes and parsley over slaw.
- What to drink:
- Chateau Reynella McLaren Vale Grenache '04
APPLE 'N' CARROT SLAW
"This crispy, colorful slaw is a true crowd-pleaser at any picnic or church gathering. The apples add color and a touch of sweetness," says Julia Livingston, Frostproof, Florida.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 42 (3/4-cup) servings.
Number Of Ingredients 8
Steps:
- In a very large bowl, combine the cabbage, carrots and apples. In a large bowl, combine the mayonnaise, sugar, vinegar, salt and pepper. Pour over the cabbage mixture and toss to coat. Cover and refrigerate until serving.
Nutrition Facts : Calories 68 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 331mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
FENNEL, CARROT AND APPLE SLAW
This is a wonderful salad, that would be a great addition to any meal, especially with pork - another great from Martha!!
Provided by Chef mariajane
Categories Low Protein
Time P15D
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Toss cabbage, fennel, carrots and salt in a large bowl.
- Toast fennel seeds in a medium sauté pan over medium heat, shaking the pan occsionally, until seeds are fragrant, about 3 minutes. Add shallots and 2 tablespoons oil. Cook, stirring occasionally, until shallots begin to soften, about 5-7 minutes. Stir in vinegr and raisins. Remove from heat, and let cool slightly, about 5 minutes. Stir in remaining 3 tablespoons oil.
- Pour warm dressing over vegetables, and toss well. Season with pepper, and let stand for 30 minutes. Just before serving, core apple, cut into matchsticks, and mix into slaw.
Nutrition Facts : Calories 122.4, Fat 5.8, SaturatedFat 0.8, Sodium 633.7, Carbohydrate 17.9, Fiber 4.5, Sugar 9.1, Protein 2.2
FENNEL AND APPLE SLAW
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- To make the dressing, add the olive oil, vinegar, orange juice, honey mustard, salt and pepper to a mason jar. Cover and shake to emulsify. Set aside.
- Add the cabbage, sliced fennel, celery, celery leaves and apple to a serving bowl. Top with the dressing. Toss to coat the vegetables in the dressing.
- Garnish with the fennel fronds. Serve immediately or refrigerate until ready to serve.
FENNEL AND CARROT SLAW WITH OLIVE DRESSING
From Farid Zadi. "Ingredients are considered 'spices' in Algerian cooking," says Zadi, and this slaw illustrates his point, with olives contributing saltiness, carrots and sun-dried tomatoes adding sweetness, and fennel and parsley lending an incredible freshness. In the dead of winter, when vegetables are scarce, the clean flavors of this salad are as close as you're likely to get to a summertime farmers market. Cook time is chill time.
Provided by Annacia
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Chop enough fennel fronds to measure 3 tablespoons and reserve.
- Discard remaining fronds and stalks.
- Cut bulbs into thin matchsticks and toss with carrots in a bowl.
- Whisk together lemon juice, vinegar, oil, olives, Aleppo chile (if using), and salt to taste and toss with vegetables.
- Chill, covered, at least 30 minutes (for flavors to develop).
- Just before serving, stir in reserved fronds and sprinkle sun-dried tomatoes and parsley over slaw.
- Cooks' note: Slaw, without fronds, tomatoes, and parsley, can be chilled up to 4 hours.
Nutrition Facts : Calories 180.4, Fat 12.5, SaturatedFat 1.7, Sodium 257.4, Carbohydrate 17.6, Fiber 6.4, Sugar 3.6, Protein 2.5
BOK CHOY, CARROT AND APPLE SLAW
Another recipe from the Everyday Food magazine (I modified for quantity). We tried this one tonight, and loved it. Another bonus was that it was very easy to prepare.
Provided by PanNan
Categories Apple
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Cut bok choy in half lengthwise.
- Cut stem off as well as any bruised leafy tops.
- Rinse each half thouroughly to remove any grit.
- Slice each half crosswise into thin strips.
- Place all in a colander.
- Rinse lightly and shake until most of water has drained.
- Coat top with 1/2 tsp salt, and cover with a plate that fits inside the colander.
- Place a canned good on top of the plate to weigh it down.
- Meanwhile place apple and carrot matchstick pieces in a medium bowl.
- Add lemon juice, canola oil, and ginger.
- Add bokchoy to the bowl with the apple and carrot.
- Add 1/2 tsp coarse salt and some freshly grated pepper to taste.
- Stir and refrigerate for at least 15 minutes before serving.
CARROT AND APPLE SLAW
A fabulous recipe from Lidia Bastianich. I love to serve this with fish, chicken, pork...in a leaf of bib lettuce or on its own, it's delicious!! Cook time is chill time (make ahead the store in the fridge covered till ready to serve).
Provided by CindiJ
Categories Apple
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Peel and julienne carrots, then julienne the apples (leave skin on). Place in large glass bowl.
- Zest the orange over the carrot and apple mixture.
- Juice the orange over the mixture and add olive oil.
- Add the salt and pepper.
- Toss and serve cold.
Nutrition Facts : Calories 83.2, Fat 5.2, SaturatedFat 0.7, Sodium 91.9, Carbohydrate 9.7, Fiber 1.7, Sugar 6.9, Protein 0.5
CARROT-APPLE SIDE DISH
Whenever this dish makes an appearance at a family gathering or church potluck, folks always comment on the interesting combination of carrots and apple. Then they ask for the recipe!-Martina Knowles, Grand Forks, North Dakota
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a saucepan, cook carrots in water until crisp-tender; drain. Add butter, brown sugar, lemon juice and cinnamon; mix well. Stir in apple. Cover and simmer for 10 minutes, stirring occasionally. Combine cornstarch and cold water; stir into carrot mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Simmer, uncovered, until glazed, 2-3 minutes, stirring constantly.
Nutrition Facts : Calories 122 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 51mg sodium, Carbohydrate 25g carbohydrate (20g sugars, Fiber 2g fiber), Protein 1g protein.
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