ITALIAN FENNEL COLESLAW
Provided by Valerie Bertinelli
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 21
Steps:
- In a large bowl, whisk together the mayonnaise, vinegar, olive oil, horseradish, red pepper flakes, Italian seasoning, 1 teaspoon salt and 1/4 teaspoon pepper. Add the cabbage, scallions, carrots, fennel and parsley; toss to coat. Season to taste with salt and pepper. Let stand in the refrigerator for 15 minutes before serving.
- In a small bowl, mix together the basil, marjoram, oregano, parsley, granulated garlic, rosemary, thyme and red pepper flakes. Store in a jar with a tight-fitting lid.
CELERY, APPLE, AND FENNEL SLAW
Provided by Bon Appétit Test Kitchen
Categories Salad Side No-Cook Fourth of July Picnic Vegetarian Kid-Friendly Quick & Easy Mother's Day Graduation Father's Day Sukkot Backyard BBQ Buffet Apple Celery Fennel Fall Spring Summer Family Reunion Healthy Vegan Raw Potluck Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Whisk first 5 ingredients in a medium bowl. Add celery and celery leaves, thinly sliced fennel and chopped fennel fronds, and apple; toss to coat. Season to taste with salt and pepper.
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
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.
FENNEL COLESLAW
Refreshing and easy. The subtle fennel flavor classes up an otherwise average summer picnic dish. It's cole slaw for those who don't usually like it! Save some fennel leaves for garnishing. Especially delicious with grilled tuna steaks.
Provided by Clarissa
Categories Salad Coleslaw Recipes No Mayo
Time 55m
Yield 20
Number Of Ingredients 8
Steps:
- Whisk apple cider vinegar, triple sec, and salt together in a salad bowl, stirring to dissolve salt. Toss green cabbage, purple cabbage, fennel, and onion in the dressing until coated. Chill for at least 30 minutes. Sprinkle slaw with pine nuts to serve.
Nutrition Facts : Calories 55.7 calories, Carbohydrate 6.2 g, Fat 1.8 g, Fiber 1 g, Protein 1.3 g, SaturatedFat 0.3 g, Sodium 126.4 mg, Sugar 3.9 g
RADICCHIO FENNEL SLAW - RACHAEL RAY
Make and share this Radicchio Fennel Slaw - Rachael Ray recipe from Food.com.
Provided by Julesong
Categories Oranges
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl combine the raisins, navel orange juice, and hot water; let sit for 5 minutes.
- In another large bowl toss together the fennel, radicchio, scallions, and parsley.
- Add the plumped raisins (along with the liquid) and pine nuts, toss, then add the vinegar and oil and toss to coat.
- Season to taste with salt and pepper, and serve.
Nutrition Facts : Calories 190.7, Fat 14.8, SaturatedFat 1.7, Sodium 67.2, Carbohydrate 14.9, Fiber 4.6, Sugar 3.7, Protein 2.9
FENNEL & APPLE SLAW
Make and share this Fennel & Apple Slaw recipe from Food.com.
Provided by CountryLady
Categories Apple
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Whisk dressing ingredients together& refrigerate.
- Thinly slice apple& fennel by hand- use julienne blade of a mandolin or julienne grater (if you have one).
- Combine with thyme& onion in a bowl.
- Add dressing& toss well; add more salt& pepper, if desired.
Nutrition Facts : Calories 170.1, Fat 13.8, SaturatedFat 1.9, Sodium 36.5, Carbohydrate 12.3, Fiber 3.2, Sugar 5.6, Protein 1.1
PORK & FENNEL BURGERS WITH FENNEL SLAW
These light and zesty burgers are just the thing for an impromptu barbecue
Provided by Good Food team
Categories Main course
Time 45m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Snip the tops off the sausages and squeeze the meat out into a bowl. Stir in the fennel seeds, chilli flakes and half the zest, then shape into 4 patties. Place the burgers on a baking sheet and cook for 25-30 mins until golden and cooked through.
- Meanwhile, mix the remaining zest and juice with the mayo and seasoning, then stir in the onion and fennel. Leave to stand while the burgers finish cooking.
- Place a burger in each roll with some slaw, serving any extra on the side.
Nutrition Facts : Calories 424 calories, Fat 24 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 20 grams protein, Sodium 2.09 milligram of sodium
FENNEL SLAW
Provided by Food Network
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a dry pan, toast the oregano for 1 to 2 minutes, until golden but not burned.
- In a small bowl, whisk the lime juice, salt, pepper and oregano together. Drizzle in the olive oil, whisking constantly until emulsified.
- Trim the stalks of the fennel down to the bulb and discard. Quarter the bulbs and trim away the triangle of core at the base. Slice the fennel as thinly as possible.
- In a serving bowl, toss the fennel, red pepper and the dressing together until the vegetables are evenly coated. Serve immediately or refrigerate, covered, for up to 1 hour before serving, and toss again just before serving.
FRAGRANT PORK WITH FENNEL SLAW
This fruity, fresh coleslaw goes beautifully with pork, or it's great as part of a buffet
Provided by Good Food team
Categories Dinner, Main course
Time 16m
Number Of Ingredients 9
Steps:
- Rub the pork with the lemon zest and fennel seeds, then heat the oil in a non-stick frying pan. Brown the chops for 3 mins on each side, then remove from the heat. Splash over half the lemon juice, season, then leave to rest while you make the salad.
- Mix together the sliced fennel, apple, onion, mayo mix and nuts. Season with black pepper and squeeze in the remaining lemon juice to taste. Serve the pork with the pan juices spooned over, and the fennel slaw on the side. Great with jacket potatoes.
Nutrition Facts : Calories 366 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Protein 36 grams protein, Sodium 0.35 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
FENNEL SLAW
Make and share this Fennel Slaw recipe from Food.com.
Provided by TooAllergic
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut the fennel (Anise) bulbs in half and remove the core. Shave on a mandoline or in a food processor. Cut the red onion in half, tip to root, and shave half moons the same way.
- Combine the vegetables in a bowl and add the chopped, fresh dill.
- With a mortar and pestle, smash the garlic with salt and pepper, adding the honey, vinegar and oil slowly. I like the pear-infused white balsamic vinegar. The rice wine vinegar is sweeter, so you might add more honey with the balsamic.
- When well combined, drizzle over vegetables, toss well and chill for at least 1 hour (if you have the time), to wilt onions slightly.
- Check seasoning.
- I serve this in a bowl with warm lentils in the bottom, crispy fish (Salmon or Rockfish) on the lentils and the slaw on top. Comfort food at its best.
Nutrition Facts : Calories 108.2, Fat 3.8, SaturatedFat 0.5, Sodium 674, Carbohydrate 18.9, Fiber 5.9, Sugar 4, Protein 2.5
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 SLAW
Provided by Robin Miller : Food Network
Categories side-dish
Time 12m
Yield 2 to 4 servings
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk olive oil and lemon juice. Add fennel, onion, parsley and toss. Season with salt and black pepper to taste. Serve chilled and with the pork Panini.
FENNEL SLAW
Categories Salad Vegetable Side Picnic Vegetarian Backyard BBQ Fennel Summer Chill Cabbage Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 16
Steps:
- Make dressing:
- Toast fennel and anise seeds in a dry heavy skillet over moderate heat, shaking occasionally, until lightly browned, then cool. Coarsely grind fennel and anise seeds in grinder. Whisk together ground seeds and remaining dressing ingredients in a small bowl.
- Make slaw:
- Halve fennel bulbs lengthwise, then cut out and discard cores. Thinly slice fennel crosswise and toss with lemon juice in a very large bowl. Finely chop enough fennel fronds to measure 1/4 cup and add to sliced fennel.
- Quarter cabbage and cut out and discard core. Thinly slice cabbage crosswise and add to fennel along with carrot, onion, parsley, and dressing and toss well. Chill, covered, at least 1 hour to allow flavors to develop.
FENNEL SLAW
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.
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- Using a mandolin or sharp knife, thinly slice the fennel bulb and apples into thin slices and then into matchsticks. Add the fennel, apples, shredded cabbage and carrots to a large bowl.
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