Fennel Coleslaw Recipes

CREAMY COLESLAW WITH FENNEL

Creamy Coleslaw with Fennel image

This is a nice alternative cole slaw recipe. If you don't have raspberry chardonnay vinegar, cider vinegar, white balsamic, or champagne vinegar will work, as well.

Provided by Jayma Sanderson Smith

Categories Salad Coleslaw Recipes With Mayo

Time 50m

Yield 10

Number Of Ingredients 12

Ingredients

1 ½ pounds green cabbage, finely shredded
1 red onion, finely shredded
2 carrots, peeled and finely shredded
1 large fennel bulb, finely shredded
3 tablespoons finely chopped fresh parsley
1 ½ cups mayonnaise
¾ cup raspberry chardonnay vinegar
¾ cup white sugar
¼ cup vegetable oil
2 tablespoons dry mustard
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

Mix cabbage, onion, carrot, fennel, and parsley in a large bowl.
Whisk mayonnaise, vinegar, sugar, oil, mustard, salt, and pepper together in a separate bowl; pour over cabbage mixture and toss to coat.
Cover bowl with plastic wrap and refrigerate until chilled, about 30 minutes.

Nutrition Facts : Calories 406.2 calories, Carbohydrate 28.9 g, Cholesterol 12.5 mg, Fat 32.6 g, Fiber 3.9 g, Protein 2.7 g, SaturatedFat 4.8 g, Sodium 471.3 mg, Sugar 21.2 g

ITALIAN FENNEL COLESLAW

Italian Fennel Coleslaw image

Provided by Valerie Bertinelli

Categories side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 21

Ingredients

1/3 cup mayonnaise
1/3 cup white wine vinegar
1/4 cup olive oil
1 tablespoon prepared horseradish
1/2 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 teaspoon Italian Seasoning, recipe follows
10 cups very thinly sliced green cabbage (about 1/2 large head)
4 scallions, thinly sliced
3 medium carrots, grated
1 large bulb fennel, trimmed, halved and sliced paper thin on a mandoline
3 tablespoons chopped fresh flat-leaf parsley
3 tablespoons dried basil
3 tablespoons dried marjoram
3 tablespoons dried oregano
3 tablespoons dried parsley
1 tablespoon granulated garlic
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes

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.

CLASSIC HOMEMADE COLESLAW

Classic homemade coleslaw image

Forget shop-bought versions and make a homemade slaw. It's an ideal side dish for barbecues or to serve with burgers, salads, sandwiches and more

Provided by Anna Glover

Categories Side dish

Time 15m

Yield Serves 8 as a side

Number Of Ingredients 9

Ingredients

1 small white cabbage or ½ large
4 carrots, peeled
1 large red onion
½ small bunch dill, chives, parsley or coriander, finely chopped (optional)
1 tbsp Dijon mustard
50g mayonnaise
50g yogurt, soured cream or more mayo
1-2 tbsp white wine vinegar
a few pinches of paprika

Steps:

Remove any bruised or damaged outer cabbage leaves. Halve through the stem, and remove the dense core with a sharp knife and discard. Put cut side down onto a chopping board, and slice as finely as you can into thin shreds. You can also do this on a mandoline (you might want to quarter before slicing) or in a food processor with the shredding attachment. Tip into a bowl.
Grate the carrots on a box grater to coarsely shred, or cut into thin strips using a julienne peeled or the grater attachment on the food processor. Tip into the bowl. Finely slice the onion, and thin as you can, and add to the bowl with the other veg. Add the herbs if using. A mixture is nice if you have some to use up.
In a jug, whisk the mustard, mayo, yogurt and vinegar. Season well, and taste for sharpness and creamy. Add more vinegar if you like.
Tip the dressing into the veg bowl, and mix everything together well with a large spoon. Stir so all the veg gets coated lightly in the dressing. Sprinkle with a few pinches of paprika, and serve straight away. Can be covered and chilled for up to 3 days. Mix well before serving.

Nutrition Facts : Calories 105 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium

FENNEL SLAW

Fennel Slaw image

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

Ingredients

For dressing
1 tablespoon fennel seeds
1 tablespoon anise seeds
1/3 cup mayonnaise
1/2 cup red-wine vinegar
3/4 teaspoon salt
1/2 teaspoon black pepper
For slaw
2 medium fennel bulbs (sometimes called anise; 1 to 1 1/2 lb total), stalks cut off and discarded but fronds reserved
1 tablespoon fresh lemon juice
1 small green cabbage (2 to 2 1/2 lb, preferably Savoy), any tough outer leaves discarded
1 large carrot, coarsely grated (1 cup)
1 small red onion, halved lengthwise, then thinly sliced lengthwise (1 cup)
1/4 cup finely chopped fresh flat-leaf parsley
Special Equipment
an electric coffee/spice grinder

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

Fennel Slaw image

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

Ingredients

2 tablespoons cider vinegar, or to taste
1/3 cup mayonnaise
1/2 teaspoon freshly ground black pepper, or to taste
2 teaspoons sugar
1 1/2 tablespoons chopped fresh dill
1/2 teaspoon finely grated fresh lemon zest
1/8 teaspoon salt
1 1/2 lb fennel (sometimes called anise; about 1 1/2 large bulbs)

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.

RED CABBAGE & FENNEL COLESLAW

Red cabbage & fennel coleslaw image

Liven up weeknight meals and barbecues with this superhealthy side salad

Provided by Good Food team

Categories Dinner, Lunch, Side dish

Time 15m

Number Of Ingredients 5

Ingredients

½ small red cabbage , shredded
2 medium carrots , coarsely grated
1 fennel bulb , cut into quarters and shredded
2 shallots , thinly sliced
50g mayonnaise

Steps:

Place all the vegetables in a bowl, then toss well. Stir in the mayonnaise to coat the salad, then season with lots of black pepper and a little salt. Any leftovers can be stored in a sealed container in the fridge for up to two days.

Nutrition Facts : Calories 117 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.19 milligram of sodium

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