Fennel Carrot And Apple Slaw Recipes
FENNEL, CARROT, AND APPLE SLAW
Anise-flavored fennel pairs nicely with sweet apples and earthy carrots for a crunchy slaw.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
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 AND CARROT SLAW WITH OLIVE DRESSING
Provided by Farid Zadi
Categories Salad Olive Tomato Side No-Cook Vegetarian Low Cal High Fiber Vinegar Lemon Fennel Carrot Winter Healthy Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
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
CARROT, APPLE, AND FENNEL SLAW
This variation on coleslawincludes carrots but replaces cabbage with fenneland Granny Smith applematchsticks, tossed in a tarragon-flavored dressing.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
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.
Nutrition Facts : Calories 90 g, Cholesterol 1 g, Fat 1 g, Fiber 6 g, Protein 3 g, Sodium 194 g
FENNEL, CARROT AND APPLE SLAW
This is a wonderful salad, that would be a great addition to any meal, especially with pork - another great from Martha!!
Provided by Chef mariajane
Categories Low Protein
Time P15D
Yield 10 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 122.4, Fat 5.8, SaturatedFat 0.8, Sodium 633.7, Carbohydrate 17.9, Fiber 4.5, Sugar 9.1, Protein 2.2
More about "fennel carrot and apple slaw recipes"
FENNEL AND APPLE SLAW - SHE LIKES FOOD
From shelikesfood.com
5/5 (2)Estimated Reading Time 2 minsCategory SideTotal Time 15 mins
- 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.
- Mix all of the remaining dressing ingredients in a medium sized bowl and pour over slaw mixture. Mix until dressing is covering all vegetables.
- Slaw can be eaten immediately or stored in the refrigerator for up to three days. Enjoy as a side or on top of sandwiches and tacos!
CABBAGE APPLE & FENNEL SLAW WITH ORANGE DRESSING …
From irenamacri.com
5/5 (12)Category SaladCuisine AustralianTotal Time 20 mins
- If using something like Savoy cabbage, remove the first few layers of leaves, which are greener, and give them a good wash. Cut away the harder stems and shred the leaves thinly. Then add a few of the more pale green and white leaves as well. If using regular white cabbage, simply remove the core and cut the cabbage half into quarter size chunks, before shredding them thinly. Add the cabbage to a large mixing bowl, sprinkle with a little sea salt and drizzle with juice of half a lemon. Using your hands, mix and massage the leaves gently for 10-20 seconds. Add the fennel, apple and hazelnuts.
- Mix the dressing ingredients in a small bowl and pour over the slaw. Mix the salad well using your hands to make sure everything is well coated with the dressing.
FENNEL-APPLE SLAW RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 20 minsServings 4-6
- Toss together first 6 ingredients in a medium bowl. Slice fennel bulb thinly, reserving fronds. Finely chop fennel fronds to equal 1 1/2 Tbsp., and sprinkle over salad. Add fennel slices to salad.
- Toss together apple slices, vinegar, and sugar in a small bowl. Add apple mixture to fennel mixture; toss to combine.
FENNEL, CARROT, AND APPLE SLAW | COOKSTR.COM
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 1 min
- Whisk the lemon juice, honey, sugar, salt, and hot sauce together in a small bowl until the honey dissolves. Add the oil in a steady stream, whisking as you go. Set the dressing aside.
- Remove 4 fronds from the fennel, chop them coarsely, and put them in a large bowl. Trim the fennel bulb, quarter it, slice it thinly, and add it to the bowl.
FENNEL, CARROT AND APPLE SLAW RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 6Estimated Reading Time 2 minsCategory SALADSTotal Time 20 mins
- Whisk the lemon juice, water, honey, mustard, garlic, salt and pepper to taste in a small bowl. Gradually whisk in the oil. Taste; adjust seasoning (a dressing should be well-seasoned). Set aside up to 2 hours at room temperature.
- Heat the oven to 350 degrees. Spread the almonds on a baking sheet and toast until lightly browned, about 8 minutes. Set them aside.
- Cut the onion and fennel in half through the roots. Place them flat on a cutting board. Using a very sharp knife or vegetable slicer, cut each across in paper-thin crescent slices. Place the slices in a bowl of ice water to cover. Soak up to 2 hours.
- Cut the carrots in half lengthwise. Use a vegetable slicer, peeler or sharp knife to cut them into thin shavings. Place in a large bowl.
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4.8/5 (5)Category Side DishesCuisine AmericanCalories 60 per serving
SPRING SLAW: FENNEL, CARROT, RADISH & APPLE | TIN AND THYME
From tinandthyme.uk
5/5 (1)Total Time 15 minsCategory Side DishCalories 126 per serving
- In a large bowl, mix the mayonnaise, yoghurt, mustard and pepper together with a metal spoon.
CARROT AND FENNEL SLAW | THE ENGLISH KITCHEN
From theenglishkitchen.co
Estimated Reading Time 3 mins
APPLE-FENNEL RéMOULADE | AMERICA'S TEST KITCHEN
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4.8/5 (5)Category Side Dishes, SaucesServings 6-8
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3.5/5 (28)Servings 10Is Accessible For Free TrueCalories 73 per serving
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5/5 (4)Total Time 15 minsCategory Canape, Starter, Side, Salad, Side DishCalories 126 per serving
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