Ranch Broccoli Fennel Slaw Food

CREAMY BROCCOLI FENNEL SLAW

Steps:

• For the dressing: In a large bowl, combine the yogurt, mayonnaise, fennel fronds, tarragon, honey, mustard, vinegar and cayenne. Season with salt and pepper; mix well. Cover and refrigerate while you prepare the slaw.
• For the slaw: In a dry saute pan over medium-high heat, toast the almonds until golden brown and fragrant, about 5 minutes. Shake the pan to ensure even cooking. Set aside.
• In a large mixing bowl, combine the broccoli, the green and red cabbage, and the fennel, carrot and onion. Toss well to combine. Add the dressing and toss to coat the vegetables thoroughly. Cover and refrigerate for 25 to 30 minutes to allow the vegetables time to soften.
• Sprinkle with the toasted almonds just before serving.

FENNEL SLAW

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.

CRUNCHY RANCH SLAW

Steps:

• Whisk together the mayo, dill, sugar, vinegar, mustard, garlic powder, pepper and salt in a large bowl.
• Remove the stem from the broccoli and slice thinly, then add to the bowl. Cut the crown of the broccoli into small florets and add to the bowl, along with the cabbage and fennel. Toss until the vegetables are evenly coated in the dressing. Garnish with the fennel fronds.
• Serve immediately or store refrigerated in an airtight container. This recipe tastes even better the next day!

JALAPENO RANCH SLAW

Steps:

• In a blender or mini food processor, combine the yogurt, buttermilk, mayonnaise, 3 tablespoons of the cilantro, half of the scallions, the garlic, jalapenos, chipotle powder, 1/2 teaspoon salt and a few grinds of pepper. Process until smooth.
• Put the coleslaw, the remaining 2 tablespoons cilantro and the remaining scallions in a large bowl. Add the dressing and toss to coat.

BAKED TROUT WITH BROCCOLI, APPLE, AND FENNEL SLAW

Steps:

• Preheat oven to 400 degrees.
• Cut 4 pieces of parchment paper to 12 by 16 inches and arrange one fish fillet in the center of each. Season with salt and pepper and top with lemon slices and shallot. Drizzle with olive oil. To fold parchment, join long sides together and make a few 1/4-inch folds to seal. Fold ends like you're wrapping a gift and tuck underneath.
• Transfer packets to a rimmed baking sheet. Bake until packet is puffed and fish is cooked through, 12 to 14 minutes. Remove from oven and let rest 5 minutes.
• In medium bowl, whisk together tahini, lemon zest and juice, applesauce, and 1 tablespoon water. Season with salt.
• Stir in broccoli, fennel, carrot, apple, and parsley until combined. Serve slaw with fish.

FENNEL SLAW

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.