Best Cabbage Fresh Fennel And Carrot Slaw Recipes

Fennel and Cabbage Slaw image

Provided by Melissa d'Arabian : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 9

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 Slaw image

Yield Makes 10 to 12 servings

Number Of Ingredients 16

For dressing
1 tablespoon fennel seeds
1 tablespoon anise seeds
1/3 cup mayonnaise
1/2 cup red-wine vinegar
3/4 teaspoon salt
1/2 teaspoon black pepper
For slaw
2 medium fennel bulbs (sometimes called anise; 1 to 1 1/2 lb total), stalks cut off and discarded but fronds reserved
1 tablespoon fresh lemon juice
1 small green cabbage (2 to 2 1/2 lb, preferably Savoy), any tough outer leaves discarded
1 large carrot, coarsely grated (1 cup)
1 small red onion, halved lengthwise, then thinly sliced lengthwise (1 cup)
1/4 cup finely chopped fresh flat-leaf parsley
Special Equipment
an electric coffee/spice grinder

Steps:

Make dressing:
Toast fennel and anise seeds in a dry heavy skillet over moderate heat, shaking occasionally, until lightly browned, then cool. Coarsely grind fennel and anise seeds in grinder. Whisk together ground seeds and remaining dressing ingredients in a small bowl.
Make slaw:
Halve fennel bulbs lengthwise, then cut out and discard cores. Thinly slice fennel crosswise and toss with lemon juice in a very large bowl. Finely chop enough fennel fronds to measure 1/4 cup and add to sliced fennel.
Quarter cabbage and cut out and discard core. Thinly slice cabbage crosswise and add to fennel along with carrot, onion, parsley, and dressing and toss well. Chill, covered, at least 1 hour to allow flavors to develop.

Cabbage and Fennel Slaw image

Categories Cabbage

Yield serves 4

Number Of Ingredients 7

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.