Fennel And Cabbage Slaw Vegetarian Food

FENNEL AND CABBAGE SLAW

Fennel and Cabbage Slaw image

Provided by Melissa d'Arabian : Food Network

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-CABBAGE SLAW

Fennel-Cabbage Slaw image

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Number Of Ingredients 0

Ingredients

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 SLAW

Fennel Slaw image

Provided by Food Network

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 10

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

Cabbage and Fennel Slaw image

Categories Cabbage

Yield serves 4

Number Of Ingredients 7

Ingredients

2 tablespoons sherry vinegar or apple-cider vinegar
1 tablespoon olive oil
1/4 cup raisins
Coarse salt and freshly ground pepper
1 fennel bulb (with green fronds)
1/2 head green cabbage (about 1 pound)
1/2 cup walnuts, toasted (see page 365) and coarsely chopped

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.

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