Italian Fennel Coleslaw Recipes

CREAMY COLESLAW WITH FENNEL

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.

ITALIAN COLESLAW WITH FENNEL AND CAPERS

Steps:

• Combine cabbage, fennel, parsley, and capers in large bowl; toss to blend. Mix in lemon juice, oil, and garlic. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and refrigerate. Toss before serving.)

EASY ITALIAN COLESLAW

Steps:

• Combine coleslaw blend and bell pepper in large bowl.
• Mix remaining ingredients. Add to coleslaw mixture; toss to coat.

ITALIAN FENNEL SALAD

Steps:

• Trim fennel bulbs and cut into thin wedges. Snip feathery fronds; reserve 1 tablespoon., In a large bowl, combine onion and fennel wedges. In a small bowl, whisk the oil, lemon juice, salt and pepper. Drizzle over salad; toss to coat. Refrigerate for at least 1 hour. Sprinkle with snipped fronds before serving.

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.

ITALIAN SAUSAGE TURKEY BURGERS AND FENNEL SLAW

Steps:

• In a heavy skillet over medium heat warm about 1 to 2 teaspoons olive oil. When hot add in chopped onions and cook until wilted. Stir in minced garlic, basil and oregano. Cook for 1 to 2 minutes. Remove from heat and allow to cool.
• In a large mixing bowl combine the ground turkey, sausage and cooled onion mixture. Add fennel fronds and chili sauce to meat. Season with salt and black pepper. Mix only to combine and shape into 4 patties. Allow to rest at room temperature while preparing slaw.
• In a medium bowl toss together together the fennel, cabbage and green onions. In a small bowl whisk together the olive oil, vinegar and sugar. Pour over salad ingredients tossing to coat. Season with salt and pepper to taste.
• Preheat a heavy skillet or flat griddle over medium high heat. Drizzle the burgers with olive oil and place oiled side down on preheated pan. Cook turning once until cooked through, approximately 5 minutes per side for 3/4 inch patties. When turning drizzle top with olive oil before turning.
• When burgers are cooked through turn off heat, top with a slice of cheese. Tent with foil and let stand for 2 minutes. Place burgers on individual serving plates with the slaw, garnish with fennel fronds and enjoy.

LEMONY ITALIAN COLESLAW

Steps:

• In small bowl, mix dressing ingredients; set aside.
• In large bowl, mix salad ingredients; toss with dressing. Cover; refrigerate about 2 hours before serving to blend flavors.

SAUTEED SAVOY CABBAGE AND FENNEL

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.