Fennel And Cabbage Slaw Vegetarian Food

THE BEST WINTER VEG COLESLAW

Steps:

• Peel the carrots and trim the fennel. If you're using beetroot or celeriac, peel these. Remove the outer leaves of the cabbage, if using.
• Shred the carrots, fennel, and your choice of radishes, beetroot, turnip or celeriac on a mandolin (use the guard), or use the julienne slicer in your food processor. Put the veg into a mixing bowl.
• Peel the onion and shallot, and slice as finely as you can, along with the cabbage, if using. Add these to the bowl of veg.
• In a separate bowl, mix half the lemon juice, a lug of extra virgin olive oil, yoghurt and mustard. Pick the herb leaves and chop, then stir into the dressing.
• Pour the dressing over the veg and mix well to coat everything. Season to taste with sea salt, freshly ground black pepper and the rest of the lemon juice, if you like.
• Really delicious served with thinly sliced leftover roast lamb, pork or rare roast beef, drizzled with extra virgin olive oil.

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.

FENNEL AND CABBAGE SLAW

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.

WINTER CABBAGE & FENNEL SLAW WITH POMEGRANATE

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.

GREEN CABBAGE AND FENNEL SLAW

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.

CABBAGE AND FENNEL SLAW

Steps:

• In a large bowl, whisk together vinegar, oil, and raisins; season with salt and pepper.
• Cut off and reserve 1/4 cup feathery green fronds from fennel; trim off and discard stalks. Using the large holes of a box grater, coarsely grate fennel bulb, then cabbage. Transfer fennel fronds, grated fennel and cabbage, and walnuts to bowl with dressing. Season with salt and pepper; toss to combine, and serve.

CABBAGE AND FENNEL SLAW

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.

RED CABBAGE & FENNEL COLESLAW

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.