Cabbage And Fennel Slaw Recipes

GREEN CABBAGE AND FENNEL SLAW

Steps:

• In a medium bowl, combine vinegar, oil, and raisins. Season dressing with salt and pepper, and set aside.
• Cut off and reserve 1/4 cup leafy fennel fronds; discard stalks. Using the large holes of a box grater, coarsely grate fennel bulb and cabbage. Transfer fennel fronds, fennel, cabbage, and walnuts to bowl with dressing. Season with salt and pepper, and toss to combine.

FENNEL-CABBAGE SLAW

Steps:

• Whisk 1/3 cup sour cream, 3 tablespoons apple cider vinegar, some chopped fresh dill and chives and 1 teaspoon each caraway seeds and celery salt. Toss in 1 thinly sliced fennel bulb and 1/2 head thinly sliced red cabbage. Season with salt and pepper; chill 20 minutes.

CABBAGE AND FENNEL SLAW

Steps:

• In a large bowl, toss together cabbage, fennel, carrots, and scallion greens. In a small bowl, whisk together ginger, orange juice, oil, and vinegar; season with salt and pepper. Pour dressing over vegetables and toss to coat completely. Refrigerate at least 30 minutes (or up to 1 1/2 hours). Toss slaw before serving.

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.

WINTER CABBAGE & FENNEL SLAW WITH POMEGRANATE

Steps:

• Whisk the oil, orange zest and juice, the vinegar, ginger and chilli together in a large bowl with some seasoning. Add the fennel, spring onions or chives, carrots and cabbage, and toss well in the dressing.
• Just before serving, cut the pomegranate in half and press the seeds out into the bowl, so the juices also run into the bowl. Lightly toss again, season, and serve with the walnuts and parsley scattered over.

CABBAGE AND FENNEL SLAW

Steps:

• In a large bowl, whisk together vinegar, oil, and raisins; season with salt and pepper.
• Cut off and reserve 1/4 cup feathery green fronds from fennel; trim off and discard stalks. Using the large holes of a box grater, coarsely grate fennel bulb, then cabbage. Transfer fennel fronds, grated fennel and cabbage, and walnuts to bowl with dressing. Season with salt and pepper; toss to combine, and serve.