Best 5 Red Cabbage And Fennel Coleslaw Recipes
Indulge in a symphony of flavors with our delightful Red Cabbage and Fennel Coleslaw, a refreshing and crunchy side dish that will elevate any meal. This vibrant coleslaw features a harmonious blend of finely shredded red cabbage, crispy fennel, sweet carrots, and a tangy dressing made with mayonnaise, apple cider vinegar, and Dijon mustard.
Our recipe collection offers a variety of coleslaw dishes to suit every palate. From the classic Creamy Coleslaw, bursting with creamy richness, to the tangy Asian Coleslaw, infused with bold Asian flavors, there's a coleslaw recipe for every occasion. Explore the zesty Lemon-Herb Coleslaw, where fresh herbs and lemon juice create a bright and herbaceous twist. Experience the crunch and spice of the Mexican Coleslaw, where a blend of chili powder, cumin, and cilantro adds a kick of flavor.
For a healthier twist, try our No-Mayo Coleslaw, a lighter version that still packs a punch of flavor, thanks to Greek yogurt and a hint of honey. And for a unique twist, don't miss our Brussels Sprout Coleslaw, where shredded Brussels sprouts add a nutty and slightly bitter note to the classic coleslaw mix.
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.
RED CABBAGE AND FENNEL COLESLAW
Goes well with spicy sausage or pork chops. Any leftovers can be stored in a sealed container in the fridge for up to two days.
Provided by English_Rose
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
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
Provided by Anne Burrell
Time 1h20m
Yield 12 cups
Number Of Ingredients 9
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
Liven up weeknight meals and barbecues with this superhealthy side salad
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 15m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 117 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.19 milligram of sodium
SMOKY PORK BURGERS WITH FENNEL AND RED CABBAGE SLAW
Jennifer Hess, a food blogger from Providence, R.I., was an early Food52 member. Her smoky pork burger with fennel and red cabbage slaw won the "Your Best Grilled Pork Recipe" contest.
Provided by Kim Severson
Categories dinner, quick, main course
Time 30m
Yield 4 burgers
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 473, UnsaturatedFat 18 grams, Carbohydrate 16 grams, Fat 32 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 11 grams, Sodium 565 milligrams, Sugar 3 grams, TransFat 0 grams
Tips:
- To save time, use a mandoline or food processor to thinly slice the red cabbage and fennel.
- If you don't have a mandoline or food processor, use a sharp knife to thinly slice the cabbage and fennel.
- Be sure to rinse the cabbage and fennel well before slicing to remove any dirt or debris.
- Use a variety of apples in this recipe for a more complex flavor. Some good options include Granny Smith, Honeycrisp, and Pink Lady apples.
- If you don't have any fresh herbs on hand, you can use dried herbs instead. Just be sure to use half the amount of dried herbs as you would fresh herbs.
- This coleslaw can be made ahead of time and stored in the refrigerator for up to 3 days.
Conclusion:
This red cabbage and fennel coleslaw is a delicious and healthy side dish that is perfect for any occasion. It is packed with nutrients and antioxidants, and it is also a good source of fiber. The fennel adds a unique flavor to the coleslaw, and the apples and walnuts add sweetness and crunch. This coleslaw is sure to be a hit at your next potluck or barbecue.
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