Chriss Sweet And Sour Slaw With Apple And Fennel Food

CHRIS'S SWEET-AND-SOUR SLAW WITH APPLE AND FENNEL

Chris's Sweet-and-Sour Slaw with Apple and Fennel image

Chris Kimball, author of "The Yellow Farmhouse Cookbook," prepares this refreshing and delicious coleslaw to accompany his crispy, crunchy fried chicken.

Provided by Martha Stewart

Yield Makes about 5 cups

Number Of Ingredients 10

Ingredients

1 pound (about half a medium head) green cabbage, finely shredded
Salt and freshly ground pepper
1/2 small red onion, finely chopped
1 tablespoon honey
2 tablespoons rice-wine vinegar
2 tablespoons olive oil
1 teaspoon mustard
2 teaspoons minced fresh tarragon leaves
1 large Granny Smith apple, peeled, cored, and cut into 1/4-inch pieces
1 medium head fennel, thinly sliced (about 2 1/2 cups)

Steps:

Toss cabbage and 1 teaspoon salt in a colander or large mesh strainer set over a medium bowl. Let stand until cabbage wilts, 1 to 4 hours. Rinse cabbage under cold running water (or in large bowl of ice water if serving slaw immediately). Press, but do not squeeze, to drain; pat dry with paper towels. (Cabbage can be stored in a resealable plastic bag and refrigerated overnight.)
Stir together onion, honey, vinegar, oil, mustard, and tarragon in a medium bowl; set dressing aside. Immediately toss cabbage, apple, and fennel in dressing. Season to taste with salt and pepper. Cover, and refrigerate until ready to serve.

FENNEL AND APPLE SLAW

Fennel and Apple Slaw image

Provided by Valerie Bertinelli

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/4 cup extra-virgin olive oil
1/4 cup apple cider vinegar
2 tablespoons freshly squeezed orange juice
1 teaspoon honey mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 cups finely shredded green cabbage
2 small fennel bulbs, cores removed and thinly sliced, fronds reserved for garnish
2 stalks celery, thinly sliced on a bias, plus 1/4 cup celery leaves
1 Honeycrisp apple, julienned

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.

CREAMY CELERY ROOT, FENNEL AND APPLE SLAW

Creamy Celery Root, Fennel and Apple Slaw image

Provided by Guy Fieri

Categories side-dish

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 11

Ingredients

1 celery root (celeriac), peeled and julienned
1/2 small fennel bulb, trimmed and thinly sliced into crescents
1 Granny Smith apple, julienned (do not peel)
Juice of 1 lemon
Kosher salt and freshly ground black pepper
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon apple cider vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1/3 cup dried cranberries

Steps:

Combine the celery root, fennel, apple and lemon juice in a large bowl and season with salt and pepper. Toss everything together and set aside for at least 30 minutes and up to 2 hours. This not only tenderizes and marinates the vegetables so they become pliable but also stops them from turning brown.
Combine the mayonnaise, sour cream, vinegar, honey and mustard in a small bowl. Season with salt and pepper.
Pour the dressing over the vegetable and toss well. Fold in the dried cranberries. Taste and season with salt and pepper if needed.

SWEET AND SOUR APPLE COLE SLAW

Sweet and Sour Apple Cole Slaw image

This slaw has a sweet-and-sour vinegar based dressing and uses a combination of tart green apples and cilantro. It tastes great as a topping on a burger, or on the side of a juicy steak. Enjoy!

Provided by 148045

Categories Low Protein

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

16 ounces cabbage, shredded
3 medium green apples, peeled, cored and cut in matchsticks
1/4 bunch fresh cilantro, chopped
1 cup honey
1 cup cider vinegar
3/4 cup vegetable oil

Steps:

Mix last three ingredients in medium bowl and whisk well.
Add cut apples into dressing mixture, and mix well to coat so apples won't turn color.
Pour dressing mixture over remaining ingredients and refrigerate for 2 hours.
Enjoy!

Nutrition Facts : Calories 731.3, Fat 41.2, SaturatedFat 5.4, Sodium 29, Carbohydrate 95.9, Fiber 6.3, Sugar 87.7, Protein 2.1

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