Carrot Apple And Fennel Slaw Recipes

FENNEL AND CARROT SLAW WITH OLIVE DRESSING

Steps:

• Chop enough fennel fronds to measure 3 tablespoons and reserve. Discard remaining fronds and stalks. Cut bulbs into thin matchsticks and toss with carrots in a bowl.
• Whisk together lemon juice, vinegar, oil, olives, Aleppo chile (if using), and salt to taste and toss with vegetables. Chill, covered, at least 30 minutes (for flavors to develop).
• Just before serving, stir in reserved fronds and sprinkle sun-dried tomatoes and parsley over slaw.
• What to drink:
• Chateau Reynella McLaren Vale Grenache '04

EASY APPLE-CARROT COLESLAW

Steps:

• Place a large colander into the sink. Place the coleslaw mix and red cabbage into the colander. Sprinkle lightly with salt, toss, and allow to stand 15 minutes.
• Pour the vinegar into a large bowl. Grate apples into the bowl and toss with vinegar to keep from turning brown. Stir in the grated carrots, mayonnaise, sour cream, and celery seed until evenly coated. Season with black pepper to taste.
• Rinse the coleslaw mix and cabbage with very cold water; drain, pressing out as much water as possible. Taste, and if still too salty, repeat the process. Pat dry with paper towels. Stir coleslaw and cabbage into apple mixture, and toss to coat evenly with dressing. Chill until ready to serve; stir before serving.

APPLE 'N' CARROT SLAW

Steps:

• In a very large bowl, combine the cabbage, carrots and apples. In a large bowl, combine the mayonnaise, sugar, vinegar, salt and pepper. Pour over the cabbage mixture and toss to coat. Cover and refrigerate until serving.

FENNEL, CARROT, AND APPLE SLAW

Steps:

• Toss cabbage, fennel, carrots, and salt in a large bowl.
• Toast fennel seeds in a medium saute pan over medium heat, shaking the pan occasionally, until seeds are fragrant, about 3 minutes. Add shallots and 1 tablespoon oil. Cook, stirring occasionally, until shallots begin to soften, 5 to 7 minutes. Stir in vinegar and raisins. Remove from heat, and let cool slightly, about 5 minutes. Stir in remaining 3 tablespoons oil.
• Pour warm dressing over vegetables, and toss well. Season with pepper, and let stand for 30 minutes. Just before serving, core apple, cut into matchsticks, and mix into slaw.

FENNEL, CARROT AND APPLE SLAW

Steps:

• Toss cabbage, fennel, carrots and salt in a large bowl.
• Toast fennel seeds in a medium sauté pan over medium heat, shaking the pan occsionally, until seeds are fragrant, about 3 minutes. Add shallots and 2 tablespoons oil. Cook, stirring occasionally, until shallots begin to soften, about 5-7 minutes. Stir in vinegr and raisins. Remove from heat, and let cool slightly, about 5 minutes. Stir in remaining 3 tablespoons oil.
• Pour warm dressing over vegetables, and toss well. Season with pepper, and let stand for 30 minutes. Just before serving, core apple, cut into matchsticks, and mix into slaw.

FENNEL AND APPLE SLAW

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.

CARROT, APPLE, AND FENNEL SLAW

Steps:

• Place the yogurt, white-wine vinegar, celery seeds, salt, and tarragon in a small bowl, and whisk to combine; set aside.
• Place the carrot and fennel matchsticks and apple wedges in a medium bowl. Add the reserved yogurt dressing, and toss to combine. Serve.

CARROT AND APPLE SLAW

Steps:

• Peel and julienne carrots, then julienne the apples (leave skin on). Place in large glass bowl.
• Zest the orange over the carrot and apple mixture.
• Juice the orange over the mixture and add olive oil.
• Add the salt and pepper.
• Toss and serve cold.