Best 5 Green Cabbage And Fennel Slaw Recipes

**Savory and Refreshing Green Cabbage and Fennel Slaw: A Culinary Symphony of Crunch and Flavor**

Indulge in a culinary journey with our exquisite green cabbage and fennel slaw, a delightful symphony of flavors and textures that will tantalize your taste buds. Featuring a harmonious blend of crisp green cabbage, aromatic fennel, tangy apple, and a hint of sweetness from carrots, this slaw is a refreshing accompaniment to any meal. Tossed in a zesty dressing of mayonnaise, apple cider vinegar, Dijon mustard, and a touch of honey, this slaw offers a perfect balance of tang, sweetness, and creaminess. As a bonus, we've included two additional slaw recipes to satisfy your cravings for a variety of flavors: a tangy Asian slaw with a sesame-ginger dressing and a creamy coleslaw with a classic mayonnaise-based dressing. Whether you're looking for a light and healthy side dish or a flavorful topping for your favorite protein, these slaws are sure to delight your palate. Get ready to elevate your culinary experience with our trio of slaw recipes!

Let's cook with our recipes!

FENNEL AND CABBAGE SLAW

Fennel and Cabbage Slaw image

Provided by Melissa d'Arabian : Food Network

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 fennel bulb, core removed, cut into quarters, and sliced very thinly, fronds reserved
1 cup thinly sliced purple cabbage
2 scallions, chopped
2 strips bacon, cooked crisp and chopped
1/4 cup mayonnaise
3 tablespoons red wine vinegar
3 tablespoons chopped fennel fronds
1 teaspoon sugar
Salt and freshly ground black pepper

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.

FENNEL-CABBAGE SLAW

Fennel-Cabbage Slaw image

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Number Of Ingredients 0

Ingredients

Steps:

Whisk 1/3 cup sour cream, 3 tablespoons apple cider vinegar, some chopped fresh dill and chives and 1 teaspoon each caraway seeds and celery salt. Toss in 1 thinly sliced fennel bulb and 1/2 head thinly sliced red cabbage. Season with salt and pepper; chill 20 minutes.

GREEN CABBAGE AND FENNEL SLAW

Green Cabbage and Fennel Slaw image

This crunchy salad features sweet raisins and hearty walnuts.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 10m

Number Of Ingredients 7

Ingredients

2 tablespoons sherry vinegar or cider vinegar
1 tablespoon olive oil
1/4 cup raisins
Coarse salt and ground pepper
1 fennel bulb, with fronds
1/2 head green cabbage (about 1 pound)
1/2 cup walnuts, coarsely chopped, toasted

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 AND FENNEL SLAW

Cabbage and Fennel Slaw image

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

Ingredients

1/4 small head red cabbage (about 1 pound), shredded
1 large fennel bulb, trimmed, halved, and sliced very thin
2 large carrots, shredded
1/4 cup thinly sliced scallion greens (from 2 scallions)
1 teaspoon minced peeled fresh ginger
1/4 cup fresh orange juice
2 tablespoons extra-virgin olive oil
2 tablespoons cider vinegar
Coarse salt and ground pepper

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

CABBAGE AND FENNEL SLAW

Cabbage and Fennel Slaw image

Categories Cabbage

Yield serves 4

Number Of Ingredients 7

Ingredients

2 tablespoons sherry vinegar or apple-cider vinegar
1 tablespoon olive oil
1/4 cup raisins
Coarse salt and freshly ground pepper
1 fennel bulb (with green fronds)
1/2 head green cabbage (about 1 pound)
1/2 cup walnuts, toasted (see page 365) and coarsely chopped

Steps:

In a large bowl, whisk together vinegar, oil, and raisins; season with salt and pepper.
Cut off and reserve 1/4 cup feathery green fronds from fennel; trim off and discard stalks. Using the large holes of a box grater, coarsely grate fennel bulb, then cabbage. Transfer fennel fronds, grated fennel and cabbage, and walnuts to bowl with dressing. Season with salt and pepper; toss to combine, and serve.

Tips:

For a more flavorful slaw, use a combination of green and red cabbage.
Fennel adds a subtle anise flavor to the slaw. If you don't like fennel, you can omit it or substitute another vegetable, such as celery or carrots.
Use a sharp knife to thinly slice the cabbage and fennel. This will help the slaw to absorb the dressing better.
If you don't have apple cider vinegar, you can use white vinegar or rice vinegar instead.
To make the slaw ahead of time, prepare it up to 24 hours in advance. Store it in an airtight container in the refrigerator. When you're ready to serve, bring it to room temperature for about 30 minutes before serving.

Conclusion:

This green cabbage and fennel slaw is a refreshing and healthy side dish that is perfect for any occasion. It is easy to make and can be prepared ahead of time. With its crunchy texture and tangy dressing, this slaw is sure to be a hit with everyone who tries it.