CREAMY BROCCOLI FENNEL SLAW
Provided by Guy Fieri
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the dressing: In a large bowl, combine the yogurt, mayonnaise, fennel fronds, tarragon, honey, mustard, vinegar and cayenne. Season with salt and pepper; mix well. Cover and refrigerate while you prepare the slaw.
- For the slaw: In a dry saute pan over medium-high heat, toast the almonds until golden brown and fragrant, about 5 minutes. Shake the pan to ensure even cooking. Set aside.
- In a large mixing bowl, combine the broccoli, the green and red cabbage, and the fennel, carrot and onion. Toss well to combine. Add the dressing and toss to coat the vegetables thoroughly. Cover and refrigerate for 25 to 30 minutes to allow the vegetables time to soften.
- Sprinkle with the toasted almonds just before serving.
CRUNCHY RANCH SLAW
Provided by Trisha Yearwood
Categories side-dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Whisk together the mayo, dill, sugar, vinegar, mustard, garlic powder, pepper and salt in a large bowl.
- Remove the stem from the broccoli and slice thinly, then add to the bowl. Cut the crown of the broccoli into small florets and add to the bowl, along with the cabbage and fennel. Toss until the vegetables are evenly coated in the dressing. Garnish with the fennel fronds.
- Serve immediately or store refrigerated in an airtight container. This recipe tastes even better the next day!
JALAPENO RANCH SLAW
Steps:
- In a blender or mini food processor, combine the yogurt, buttermilk, mayonnaise, 3 tablespoons of the cilantro, half of the scallions, the garlic, jalapenos, chipotle powder, 1/2 teaspoon salt and a few grinds of pepper. Process until smooth.
- Put the coleslaw, the remaining 2 tablespoons cilantro and the remaining scallions in a large bowl. Add the dressing and toss to coat.
RANCH BROCCOLI-FENNEL SLAW
Provided by Food Network Kitchen
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss one 12-ounce bag broccoli slaw mix with 1 1/2 cups halved red grapes, 1 thinly sliced fennel bulb and 1/2 cup each chopped fennel fronds and roasted salted sunflower seeds. Drizzle with 3/4 cup avocado ranch dressing and toss.
CREAMY COLESLAW WITH FENNEL
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
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
FENNEL AND APPLE SLAW
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
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 SLAW
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
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.
RANCH COLESLAW
From El Dorado, California, Mellanie McCreary shares this perfect last minute side dish. "When I was a newlywed, I came up with this recipe," she notes. "My husband said it was the best coleslaw he ever tasted."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the salad dressing, mayonnaise, sugar and lemon juice. Place the coleslaw mix in a salad bowl; add the dressing and toss to coat.
Nutrition Facts : Calories 147 calories, Fat 14g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 173mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.
TEXAS TWO-STEP RANCH DRESSING COLE SLAW
Make and share this Texas Two-Step Ranch Dressing Cole Slaw recipe from Food.com.
Provided by CrystalRN
Categories Corn
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first six ingredients.
- In a small bowl, combine the salad dressing, lime juice and cumin.
- Pour over the coleslaw and toss to coat.
- Refrigerate until serving.
Nutrition Facts : Calories 115.2, Fat 10.2, SaturatedFat 2.7, Cholesterol 12.4, Sodium 237.8, Carbohydrate 4.4, Fiber 0.9, Sugar 1.4, Protein 2.5
BAKED TROUT WITH BROCCOLI, APPLE, AND FENNEL SLAW
This healthy fish recipe calls for baking the trout instead of frying it and includes not just vegetables in the accompanying slaw but fruit too. It's a dinner that hits all the right notes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Cut 4 pieces of parchment paper to 12 by 16 inches and arrange one fish fillet in the center of each. Season with salt and pepper and top with lemon slices and shallot. Drizzle with olive oil. To fold parchment, join long sides together and make a few 1/4-inch folds to seal. Fold ends like you're wrapping a gift and tuck underneath.
- Transfer packets to a rimmed baking sheet. Bake until packet is puffed and fish is cooked through, 12 to 14 minutes. Remove from oven and let rest 5 minutes.
- In medium bowl, whisk together tahini, lemon zest and juice, applesauce, and 1 tablespoon water. Season with salt.
- Stir in broccoli, fennel, carrot, apple, and parsley until combined. Serve slaw with fish.
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