Creamy Celery Root Fennel And Apple Slaw Recipes

FENNEL AND APPLE SLAW

Fennel and Apple Slaw image

Provided by Valerie Bertinelli

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/4 cup extra-virgin olive oil
1/4 cup apple cider vinegar
2 tablespoons freshly squeezed orange juice
1 teaspoon honey mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 cups finely shredded green cabbage
2 small fennel bulbs, cores removed and thinly sliced, fronds reserved for garnish
2 stalks celery, thinly sliced on a bias, plus 1/4 cup celery leaves
1 Honeycrisp apple, julienned

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 AND CELERY SLAW SALAD

Fennel and Celery Slaw Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 8

Ingredients

3 tablespoons white wine vinegar
2 teaspoons sugar
1/3 cup extra-virgin olive oil
1/2 pound shredded slaw salad mix
1 bulb fennel, trimmed, reserve a handful of fronds
4 ribs celery from the heart, thinly sliced on an angle
10 leaves fresh basil, thinly sliced
Salt and freshly ground black pepper

Steps:

Mix vinegar and sugar in the bottom of a bowl and whisk in oil. Add slaw to bowl. Chop fennel fronds and add to cabbage. Quarter the fennel bulb, cut away the core and thinly slice, add to cabbage. Add the celery and basil to the salad, toss to combine, season liberally with salt and pepper, to your taste.

CREAMY CELERY ROOT, FENNEL AND APPLE SLAW

Creamy Celery Root, Fennel and Apple Slaw image

Provided by Guy Fieri

Categories side-dish

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 11

Ingredients

1 celery root (celeriac), peeled and julienned
1/2 small fennel bulb, trimmed and thinly sliced into crescents
1 Granny Smith apple, julienned (do not peel)
Juice of 1 lemon
Kosher salt and freshly ground black pepper
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon apple cider vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1/3 cup dried cranberries

Steps:

Combine the celery root, fennel, apple and lemon juice in a large bowl and season with salt and pepper. Toss everything together and set aside for at least 30 minutes and up to 2 hours. This not only tenderizes and marinates the vegetables so they become pliable but also stops them from turning brown.
Combine the mayonnaise, sour cream, vinegar, honey and mustard in a small bowl. Season with salt and pepper.
Pour the dressing over the vegetable and toss well. Fold in the dried cranberries. Taste and season with salt and pepper if needed.

APPLE AND CELERY SLAW

Apple and Celery Slaw image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 2h10m

Yield 12 servings

Number Of Ingredients 13

Ingredients

4 stalks celery, julienned
2 green apples, julienned
1 jalapeno, halved lengthwise and thinly sliced
1/2 head green cabbage, thinly sliced
1/2 head purple cabbage, thinly sliced
1/2 cup olive oil
1/2 tablespoon Dijon mustard
1 tablespoon sugar
1 teaspoon white vinegar
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
1/8 teaspoon celery salt
2 cups fresh cilantro leaves, barely chopped

Steps:

Combine the celery, apples, jalapeno and green and purple cabbage in a bowl. In a separate bowl, mix the olive oil, mustard, sugar, vinegar, cayenne, salt and celery salt. Pour over the cabbage mix and toss to combine. Cover and refrigerate for 2 hours.
Before serving, toss in the cilantro leaves.

FENNEL AND CELERY SLAW

Fennel and Celery Slaw image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons honey
2 tablespoons white balsamic vinegar
1 tablespoon grated shallot
Juice of 1 lemon
1/3 cup EVOO
1 cup coarsely chopped parsley tops
4 ribs celery and leafy tops, very thinly sliced
1 large or 2 medium bulbs fennel, very thinly sliced, plus a handful of fronds, chopped
Kosher salt and freshly ground pepper
Toasted pistachios or walnuts, chopped, to garnish

Steps:

Combine the honey, vinegar and shallot with the lemon juice and whisk in the EVOO. Add the parsley, celery and fennel and toss to coat and combine. Season with salt and pepper. Arrange on a platter and top with the toasted nuts.

CELERY ROOT AND APPLE SLAW

Celery Root and Apple Slaw image

Celery root, also called celeriac, has a crunchy texture anda mild celery taste that pair well with tart green appleand a savory-sweet dressing. Allow enough time to let theslaw stand so that the flavors have a chance to mingle.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 40m

Number Of Ingredients 6

Ingredients

1 small celery root (about 12 ounces), trimmed, peeled, and cut into matchsticks (2 cups)
1 Granny Smith apple, cut into matchsticks (2 cups)
1/4 cup plus 1 tablespoon fresh cider
2 teaspoons sugar
2 teaspoons Dijon mustard
2 teaspoons chopped fresh flat-leaf parsley

Steps:

Combine all ingredients in a bowl, and toss. Let stand for 30 minutes before serving.

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