Scandinavian Fennel Apple Cole Slaw Recipes

SCANDINAVIAN FENNEL, APPLE COLE SLAW

Steps:

• Place fennel, green and red cabbage, apples, and celery in a bowl.
• In a separate small bowl, whisk together the oil, caraway, buttermilk, sugar, and vinegar.
• Pour the marinade over the vegetables and toss thoroughly.
• Cover and chill for about 1 hour. Add salt to taste just before serving. Enjoy!

SWEDISH COLE-SLAW WITH FENNEL

Steps:

• Finely slice the fennel. Grate the carrots. Grate the clove of garlic. In medium mixing bowl, mix the fennel, carrot, cranberries and garlic. Add the dressing to taste. Let sit for at least 4 hours for all the flavors to come out and for the fennel to become marinated.

ITALIAN FENNEL COLESLAW

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.

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.

FENNEL, CARROT, AND APPLE SLAW

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 & APPLE SLAW

Steps:

• Whisk dressing ingredients together& refrigerate.
• Thinly slice apple& fennel by hand- use julienne blade of a mandolin or julienne grater (if you have one).
• Combine with thyme& onion in a bowl.
• Add dressing& toss well; add more salt& pepper, if desired.

CHRIS'S SWEET-AND-SOUR SLAW WITH APPLE AND FENNEL

Steps:

• Toss cabbage and 1 teaspoon salt in a colander or large mesh strainer set over a medium bowl. Let stand until cabbage wilts, 1 to 4 hours. Rinse cabbage under cold running water (or in large bowl of ice water if serving slaw immediately). Press, but do not squeeze, to drain; pat dry with paper towels. (Cabbage can be stored in a resealable plastic bag and refrigerated overnight.)
• Stir together onion, honey, vinegar, oil, mustard, and tarragon in a medium bowl; set dressing aside. Immediately toss cabbage, apple, and fennel in dressing. Season to taste with salt and pepper. Cover, and refrigerate until ready to serve.