In the realm of salads, there exists a symphony of flavors waiting to be discovered - the Fennel and Cabbage Slaw. This culinary masterpiece takes center stage with its delightful blend of textures and vibrant colors. Fennel, with its sweet anise notes, pairs harmoniously with the crisp crunch of cabbage, while a tangy dressing elevates the experience to new heights. This salad is not only a feast for the senses but also a nutritional powerhouse, boasting an array of vitamins and minerals that nourish the body and soul. With three variations to choose from, this article offers a delectable journey through the world of Fennel and Cabbage Slaw. Discover the classic rendition, where the delicate balance of flavors shines through, the Asian-inspired version infused with a burst of umami, and the refreshing citrus twist that adds a touch of zest. Prepare to embark on a culinary adventure where taste buds are tantalized and healthy eating becomes an absolute delight.
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CABBAGE AND FENNEL SLAW
This simple slaw is great for picnics or backyard barbecues. Fennel updates the classic recipe by adding a sweet licorice flavor.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 45m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 118 g, Fat 7 g, Fiber 3 g, Protein 2 g
FENNEL AND CABBAGE SLAW
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
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.
GREEN CABBAGE AND FENNEL SLAW
This crunchy salad features sweet raisins and hearty walnuts.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 205 g, Fat 12 g, Protein 5 g, SaturatedFat 1 g
CABBAGE, FRESH FENNEL, AND CARROT SLAW
Categories Salad Onion Side No-Cook Vegetarian Mayonnaise Fennel Carrot Summer Cabbage Sour Cream Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 9
Steps:
- Combine cabbage, fennel, onion, and carrot in large bowl. Whisk mayonnaise, sour cream, lemon juice, sugar, and hot sauce in medium bowl to blend. Season dressing to taste with salt and pepper. Add dressing to cabbage mixture; toss to coat. Season slaw to taste with salt and pepper. Refrigerate at least 1 hour and up to 2 hours, tossing occasionally. Transfer to serving bowl.
THREE-CABBAGE SLAW WITH CELERIAC AND FENNEL
Steps:
- Mix all vegetables in a very large bowl. Place dressing ingredients in a jar with a tight-fitting lid and shake vigorously until mixed. Pour over slaw and mix thoroughly. Refrigerate until needed: very good next day as well!
SMOKY PORK BURGERS WITH FENNEL AND RED CABBAGE SLAW
Steps:
- Pork Burgers: 1. Gently toast the fennel seeds in a small dry skillet until aromatic, remove them from the pan and set aside. 2. In a large mixing bowl, combine the onion, garlic, fennel seeds, salt and smoked paprika, stirring to combine. 3. Add the pork and bacon, tossing gently until the seasonings are well incorporated, but taking care not to overwork the meat. 4. Divide the seasoned pork into four portions and shape into patties. 5. Place the patties onto a plate or platter and chill for at least one hour. 6. Light a grill and cook the burgers: 6 minutes over the hot side of the grill, rotating them after the first 3 minutes, then flipping them and cooking them for another 3 minutes on the hot side before moving them to the cool side of the grill for the final 3 minutes. 7. Remove the burgers from the grill and allow them to rest briefly, tented with foil, before serving. 8. Place the burgers on toasted or lightly grilled buns and top each one with a little of the fennel and cabbage slaw Slaw: 1. Combine the vinegars, dijon and salt in a mixing bowl and whisk until the salt is dissolved. 2. Add the oil and whisk until the dressing is emulsified. 3. Place the shredded fennel and cabbage in the bowl on top of the dressing, and toss to combine. 4. Add the fennel fronds and toss again just before serving
Tips:
- Use a sharp knife or mandoline to thinly slice the fennel and cabbage. This will help the slaw to be more tender and easier to eat.
- To save time, you can use a pre-shredded cabbage mix from the store. However, be sure to rinse it well before using.
- If you don't have any fresh fennel on hand, you can use 1/2 teaspoon of ground fennel seeds instead.
- Feel free to add other vegetables to the slaw, such as shredded carrots, bell peppers, or radishes.
- For a more flavorful slaw, try using a combination of different vinegars, such as apple cider vinegar, white vinegar, or rice vinegar.
- If you like a sweeter slaw, add a tablespoon of honey or maple syrup to the dressing.
- Serve the slaw immediately, or chill it for at least 30 minutes before serving. This will help the flavors to meld together.
Conclusion:
Fennel and cabbage slaw is a refreshing and healthy side dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a light and flavorful side dish, give this fennel and cabbage slaw a try!
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