Red Cabbage And Fennel Coleslaw Recipes

FENNEL AND CABBAGE SLAW

Steps:

• Toss the fennel, cabbage, scallions, and bacon together in a medium bowl. Whisk the mayonnaise, vinegar, fennel fronds, sugar, and salt and pepper, to taste, in a small bowl. Add the dressing to the slaw and toss to coat.

RED CABBAGE AND FENNEL COLESLAW

Steps:

• Place all the vegetables in a bowl then toss well. Stir in the mayonnaise to coat the salad, then season with lots of black pepper and a little salt.
• Serve.

RED CABBAGE SLAW

Steps:

• Combine the cabbage, fennel, carrots, apples and onion in a large bowl. Douse with the vinegar, season with salt and let sit at least 1 hour. This will soften the cabbage and make it seem almost cooked, but it will still have a great texture.
• Drain the cabbage of excess liquid but still keep it fairly juicy. Stir in the mayonnaise and horseradish. Taste for seasoning and add salt. The result should be a creamy and tart slaw.

RED CABBAGE & FENNEL COLESLAW

Steps:

• Place all the vegetables in a bowl, then toss well. Stir in the mayonnaise to coat the salad, then season with lots of black pepper and a little salt. Any leftovers can be stored in a sealed container in the fridge for up to two days.

SMOKY PORK BURGERS WITH FENNEL AND RED CABBAGE SLAW

Steps:

• To cook burgers: Prepare a grill.
• Gently toast fennel seeds in a dry skillet until aromatic.
• In a large bowl, combine fennel seeds, onion, garlic, salt and smoked paprika.
• Add pork and bacon. Toss gently until well mixed, without overworking meat.
• Divide into four portions and shape into patties. Place on a plate or platter and chill for at least one hour.
• Cook burgers for about 6 minutes on hot side of grill. After 3 minutes, flip and cook 3 more minutes, then move to cool part of grill for 3 more minutes. Burgers can also be fried in a pan over medium-high heat for about 3 minutes on each side. Let burgers rest for a few minutes, tented with foil, before serving.
• To prepare slaw: Whisk vinegars, mustard and salt in a bowl until salt is dissolved. Add oil and whisk until emulsified.
• Place fennel bulb and cabbage into bowl and toss to combine with dressing. Add fennel fronds and toss again just before serving.
• Place burgers on toasted or lightly grilled buns and top each with a little slaw.