Fennel And Cabbage Slaw Vegetarian Recipes

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GREEN CABBAGE AND FENNEL SLAW



Green Cabbage and Fennel Slaw image

This crunchy salad features sweet raisins and hearty walnuts.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 7

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

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.

Nutrition Facts : Calories 205 g, Fat 12 g, Protein 5 g, SaturatedFat 1 g

FENNEL AND CABBAGE SLAW



Fennel and Cabbage Slaw image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

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.

CABBAGE AND FENNEL SLAW



Cabbage and Fennel Slaw image

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

1/4 small head red cabbage (about 1 pound), shredded
1 large fennel bulb, trimmed, halved, and sliced very thin
2 large carrots, shredded
1/4 cup thinly sliced scallion greens (from 2 scallions)
1 teaspoon minced peeled fresh ginger
1/4 cup fresh orange juice
2 tablespoons extra-virgin olive oil
2 tablespoons cider vinegar
Coarse salt and ground pepper

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 APPLE SLAW



Fennel and Apple Slaw image

Provided by Valerie Bertinelli

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
1/4 cup apple cider vinegar
2 tablespoons freshly squeezed orange juice
1 teaspoon honey mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 cups finely shredded green cabbage
2 small fennel bulbs, cores removed and thinly sliced, fronds reserved for garnish
2 stalks celery, thinly sliced on a bias, plus 1/4 cup celery leaves
1 Honeycrisp apple, julienned

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.

FENNEL AND CABBAGE SLAW-VEGETARIAN



Fennel and Cabbage Slaw-Vegetarian image

A popular recipe from Ten Dollar Dinners with Melissa d'Arabian Episode: Bird on a Budget. I have changed it to make it vegetarian, using veggie bacon instead of real bacon. Enjoy! :O)

Provided by Sharon123

Categories     Salad Dressings

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 fennel bulb, core removed, cut into quarters, and sliced very thinly, fronds reserved
1 cup thinly sliced purple cabbage
2 scallions, chopped
2 slices veggie bacon, cooked crisp and chopped
1/4 cup mayonnaise
3 tablespoons red wine vinegar
3 tablespoons chopped fennel leaves
1 teaspoon sugar
salt & freshly ground black pepper

Steps:

  • Toss the fennel, cabbage, scallions, and veggie 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. Serve and enjoy!

Nutrition Facts : Calories 140.7, Fat 10.2, SaturatedFat 2.4, Cholesterol 11.5, Sodium 236.5, Carbohydrate 11.1, Fiber 2.5, Sugar 3, Protein 2.6

SAUTEED SAVOY CABBAGE AND FENNEL



Sauteed Savoy Cabbage and Fennel image

This side dish is a favorite-my kids love this. The flavors work perfectly together. It's an easy, one-pan dish to cook. Enjoy.

Provided by iMakeItRainInTheKitchen

Categories     Side Dish     Vegetables

Time 25m

Yield 4

Number Of Ingredients 6

3 tablespoons olive oil
1 bulb fennel, cored and thinly sliced crosswise
½ teaspoon red pepper flakes
½ head savoy cabbage, shredded
1 teaspoon fennel seeds, lightly crushed
salt and ground black pepper to taste

Steps:

  • Heat a saute pan over medium heat. Add oil, fennel, and red pepper flakes; saute until fennel edges begin to brown and slightly caramelize, 5 to 7 minutes.
  • Add savoy cabbage and fennel seeds, then season with salt and pepper; mix all ingredients to combine. Cook, stirring frequently, until cabbage is wilted but still has enough crunch for your liking, about 10 minutes. Serve hot.

Nutrition Facts : Calories 140.9 calories, Carbohydrate 11.6 g, Fat 10.5 g, Fiber 5.6 g, Protein 3.1 g, SaturatedFat 1.4 g, Sodium 62.7 mg, Sugar 2.7 g

WINTER CABBAGE & FENNEL SLAW WITH POMEGRANATE



Winter cabbage & fennel slaw with pomegranate image

Get your Christmas sides sorted with this festive slaw, with winter cabbage, fennel, carrots, walnuts and pomegranate. It's perfect for a Boxing Day buffet

Provided by Anna Glover

Time 25m

Number Of Ingredients 12

75ml extra virgin olive oil
1 large orange, zested and juiced
1 tbsp red wine vinegar
2 tsp grated ginger
1 red chilli, deseeded and finely chopped
1 large fennel bulb, finely sliced
4 spring onions or 1 small bunch of chives, finely sliced
2 large carrots, coarsely grated
1 small red cabbage, finely sliced
1 pomegranate
30g chopped walnuts, toasted
small bunch of flat-leaf parsley, chopped

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.

Nutrition Facts : Calories 170 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium

CABBAGE, FRESH FENNEL, AND CARROT SLAW



Cabbage, Fresh Fennel, and Carrot Slaw image

Categories     Salad     Onion     Side     No-Cook     Vegetarian     Mayonnaise     Fennel     Carrot     Summer     Cabbage     Sour Cream     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 9

1 2 1/2-pound cabbage, quartered, cored, very thinly sliced (about 18 cups)
2 fresh fennel bulbs, trimmed, halved, very thinly sliced (about 3 cups)
1 small onion, thinly sliced
1 very large carrot, peeled, coarsely shredded
3/4 cup mayonnaise
1/2 cup sour cream
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
1/2 teaspoon hot pepper sauce

Steps:

  • Combine cabbage, fennel, onion, and carrot in large bowl. Whisk mayonnaise, sour cream, lemon juice, sugar, and hot sauce in medium bowl to blend. Season dressing to taste with salt and pepper. Add dressing to cabbage mixture; toss to coat. Season slaw to taste with salt and pepper. Refrigerate at least 1 hour and up to 2 hours, tossing occasionally. Transfer to serving bowl.

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