Best 2 Fennel Carrot And Apple Slaw Recipes

Looking for a healthy and refreshing salad that's packed with flavor? Look no further than this Fennel, Carrot, and Apple Slaw. This colorful slaw features a delightful combination of sweet, tart, and crunchy textures that will tantalize your taste buds. The fennel adds a subtle anise flavor, while the carrots and apples provide a crisp and juicy contrast. Tossed in a tangy dressing made with olive oil, vinegar, honey, and Dijon mustard, this slaw is a perfect side dish for grilled chicken, fish, or tofu. It's also a great way to add some extra vegetables to your lunch or dinner plate. With its vibrant colors and irresistible taste, this Fennel, Carrot, and Apple Slaw is sure to be a hit at your next gathering.

In addition to the main slaw recipe, the article also includes two variations: a creamy slaw and a spicy slaw. The creamy slaw is made with a mayonnaise-based dressing, while the spicy slaw gets its kick from a combination of chili powder, cumin, and cayenne pepper. Both variations are just as delicious as the original, so you can choose the one that best suits your taste preferences.

Whether you're looking for a healthy side dish, a refreshing salad, or a tasty snack, this Fennel, Carrot, and Apple Slaw is sure to please. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for busy weeknights or special occasions alike. So gather your ingredients and get ready to enjoy this delicious and nutritious slaw!

Here are our top 2 tried and tested recipes!

FENNEL, CARROT, AND APPLE SLAW

Fennel, Carrot, and Apple Slaw image

Anise-flavored fennel pairs nicely with sweet apples and earthy carrots for a crunchy slaw.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 11

Ingredients

1 small head green cabbage, halved, cored, and very thinly sliced (8 cups)
2 fennel bulbs, trimmed, halved, cored, and very thinly sliced (2 cups)
3 medium carrots, peeled and coarsely grated (1 1/2 cups)
2 1/2 teaspoons coarse salt
1 tablespoon fennel seeds
2 shallots, peeled and chopped (1/2 cup)
4 tablespoons extra-virgin olive oil
1/4 cup plus 1 tablespoon cider vinegar
1/2 cup golden raisins
Freshly ground pepper
1 Granny Smith apple

Steps:

Toss cabbage, fennel, carrots, and salt in a large bowl.
Toast fennel seeds in a medium saute pan over medium heat, shaking the pan occasionally, until seeds are fragrant, about 3 minutes. Add shallots and 1 tablespoon oil. Cook, stirring occasionally, until shallots begin to soften, 5 to 7 minutes. Stir in vinegar and raisins. Remove from heat, and let cool slightly, about 5 minutes. Stir in remaining 3 tablespoons oil.
Pour warm dressing over vegetables, and toss well. Season with pepper, and let stand for 30 minutes. Just before serving, core apple, cut into matchsticks, and mix into slaw.

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:

To save time, use a food processor with a shredding attachment to slice the fennel, carrots, and apples.
If you don't have a food processor, use a sharp knife to thinly slice the fennel, carrots, and apples.
To make the dressing, whisk together the olive oil, vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until well combined.
Pour the dressing over the slaw and toss to coat. Serve immediately or chill for later.
For a more flavorful slaw, marinate it in the dressing for at least 30 minutes before serving.
Garnish the slaw with chopped fresh herbs, such as parsley, cilantro, or mint.
Serve the slaw as a side dish with grilled chicken, fish, or pork.
You can also add other vegetables to the slaw, such as shredded cabbage, red cabbage, or bell peppers.
For a sweeter slaw, add a tablespoon or two of maple syrup or agave nectar to the dressing.

Conclusion:

Fennel, carrot, and apple slaw is a refreshing and flavorful side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Experiment with different vinegars, herbs, and spices to create a slaw that is uniquely yours.