Best 4 Fennel And Carrot Slaw With Olive Dressing Recipes

**Fennel and Carrot Slaw with Olive Dressing: A Refreshing and Tangy Salad Delight**

Immerse yourself in a culinary journey with our tantalizing fennel and carrot slaw, a vibrant salad that bursts with freshness and flavor. This delectable dish showcases the perfect harmony of sweet carrots, aromatic fennel, and a zesty olive dressing, creating a symphony of textures and tastes that will elevate your taste buds. Discover the simplicity of this recipe, which requires minimal ingredients and effortlessly combines them into a delightful side dish or a light and healthy meal. Explore variations such as adding crumbled feta cheese, toasted walnuts, or even grilled chicken for a more substantial salad. Whether you're seeking a vibrant addition to your next barbecue or a quick and nutritious lunch, this fennel and carrot slaw with olive dressing is sure to satisfy your cravings.

Let's cook with our recipes!

ITALIAN FENNEL COLESLAW

Italian Fennel Coleslaw image

Provided by Valerie Bertinelli

Categories side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 21

Ingredients

1/3 cup mayonnaise
1/3 cup white wine vinegar
1/4 cup olive oil
1 tablespoon prepared horseradish
1/2 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 teaspoon Italian Seasoning, recipe follows
10 cups very thinly sliced green cabbage (about 1/2 large head)
4 scallions, thinly sliced
3 medium carrots, grated
1 large bulb fennel, trimmed, halved and sliced paper thin on a mandoline
3 tablespoons chopped fresh flat-leaf parsley
3 tablespoons dried basil
3 tablespoons dried marjoram
3 tablespoons dried oregano
3 tablespoons dried parsley
1 tablespoon granulated garlic
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes

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.

SHAVED CARROT AND FENNEL SALAD WITH HONEY VINAIGRETTE

Shaved Carrot and Fennel Salad with Honey Vinaigrette image

I love the flavors in this slaw-type salad. The licorice flavor from the fennel, the sweetness of the carrots, and the tangy-tart apricots meld to create a party in your mouth. And it's so colorful, too. Even better, this salad gets better over time, so it's a great make-ahead side dish.

Provided by Kardea Brown

Categories side-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/2 bunch rainbow carrots
1 fennel bulb with fronds (about 1 pound), halved and cored
1/2 cup dried apricots (half a 6-ounce package), thinly sliced
1 tablespoon honey
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 cup pine nuts, toasted

Steps:

Shave the carrots into long strips with a vegetable peeler. Place in a large bowl. Thinly slice the fennel and add to the bowl with the carrots. Chop enough fennel fronds to equal 1 tablespoon and add. Add the apricots.
Whisk together the honey, vinegar and mustard. Add the oil in a slow, steady stream and whisk until combined. Season with salt and pepper. Pour the dressing over the salad and toss to coat. Let stand at least 1 hour to allow the vegetables to soften. Sprinkle with the pine nuts before serving.

BEET, FENNEL, AND CARROT SALAD

Beet, Fennel, and Carrot Salad image

A vinaigrette made with citrus and fennel seeds brightens this colorful, crunchy salad made with beets and carrots.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 20m

Number Of Ingredients 10

Ingredients

1 fennel bulb, trimmed
5 medium carrots
2 large beets, trimmed and peeled
2 teaspoons fennel seeds
1/4 cup fresh orange juice
2 tablespoons sherry vinegar
2 teaspoons fresh lemon juice
1 shallot, halved and very thinly sliced
Coarse salt
1/4 cup plus 2 tablespoons extra-virgin olive oil

Steps:

Make the salad: Quarter fennel bulb lengthwise, and cut out core. Very thinly slice fennel lengthwise into strips using a mandoline or sharp knife. Cover with a damp paper towel in a glass dish.
Grate carrots, then beets, on the large holes of a box grater. Arrange side by side with fennel. Keep covered with damp paper towel, and wrap with plastic wrap. Refrigerate until ready to use.
Make the vinaigrette: Toast fennel seeds in a small skillet over medium-high heat, shaking skillet occasionally, until fragrant but not browned, about 1 minute. Transfer to a small bowl, and add orange juice, vinegar, lemon juice, shallot, and 1 teaspoon salt. Gradually whisk in oil.
Toss fennel, beets, and carrots with vinaigrette in a large bowl. Serve immediately.

CARROT, APPLE, AND FENNEL SLAW

Carrot, Apple, and Fennel Slaw image

This variation on coleslawincludes carrots but replaces cabbage with fenneland Granny Smith applematchsticks, tossed in a tarragon-flavored dressing.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 8

Ingredients

1/2 cup plain nonfat yogurt
2 tablespoons white-wine vinegar
1/2 teaspoon celery seeds
1/4 teaspoon coarse salt
1 tablespoon freshly chopped tarragon
1 pound carrots, peeled and cut into 3-by-1/4-inch matchsticks
1 fennel bulb, cut into 3-by-1/4-inch matchsticks
1 Granny Smith apple, unpeeled, cored, and cut into 1/2-inch wedges

Steps:

Place the yogurt, white-wine vinegar, celery seeds, salt, and tarragon in a small bowl, and whisk to combine; set aside.
Place the carrot and fennel matchsticks and apple wedges in a medium bowl. Add the reserved yogurt dressing, and toss to combine. Serve.

Nutrition Facts : Calories 90 g, Cholesterol 1 g, Fat 1 g, Fiber 6 g, Protein 3 g, Sodium 194 g

Tips:

Choose the right fennel and carrots: Select firm, crisp fennel bulbs with no blemishes or bruises. Choose carrots that are young and tender, with a deep orange color.
Slice the fennel and carrots thinly: This will help them absorb the dressing better and make them easier to eat.
Use a mandoline or food processor to save time: If you have one, a mandoline or food processor can make quick work of slicing the fennel and carrots.
Don't overdress the slaw: A little bit of dressing goes a long way. Too much dressing can make the slaw soggy and bland.
Let the slaw chill for at least 30 minutes before serving: This will allow the flavors to meld and the slaw to become more crisp and refreshing.

Conclusion:

Fennel and carrot slaw with olive dressing is a delicious and refreshing salad that is perfect for a summer cookout or potluck. It is also a great way to get your daily dose of vegetables. The combination of fennel, carrots, and olives is unique and flavorful, and the olive dressing is light and tangy. With these tips, you can ensure that your fennel and carrot slaw with olive dressing turns out perfectly every time. So give it a try and enjoy!