Best Fennel And Carrot Slaw With Olive Dressing 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

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.

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.

FENNEL AND CARROT SLAW WITH OLIVE DRESSING

Fennel and Carrot Slaw with Olive Dressing image

Provided by Farid Zadi

Categories Salad Olive Tomato Side No-Cook Vegetarian Low Cal High Fiber Vinegar Lemon Fennel Carrot Winter Healthy Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

2 medium fennel bulbs with fronds
5 carrots, coarsely grated
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
1/4 cup Spanish green olives, pitted and finely chopped
3/4 teaspoon dried Aleppo chile or Espelette pepper flakes (optional), or to taste
6 sun-dried tomatoes packed in oil, drained and very thinly sliced
2 tablespoons chopped flat-leaf parsley

Steps:

Chop enough fennel fronds to measure 3 tablespoons and reserve. Discard remaining fronds and stalks. Cut bulbs into thin matchsticks and toss with carrots in a bowl.
Whisk together lemon juice, vinegar, oil, olives, Aleppo chile (if using), and salt to taste and toss with vegetables. Chill, covered, at least 30 minutes (for flavors to develop).
Just before serving, stir in reserved fronds and sprinkle sun-dried tomatoes and parsley over slaw.
What to drink:
Chateau Reynella McLaren Vale Grenache '04

ROASTED CARROTS & FENNEL

Roasted Carrots & Fennel image

This addictive fennel recipe is a fresh take on one of my mother's standard wintertime dishes. I usually add more carrots-as many as the pans will hold. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

2-1/2 pounds medium carrots, peeled and cut in half lengthwise
1 large fennel bulb, cut into 1/2-inch wedges
1 large red onion, cut into 1/2-inch wedges
1 medium lemon, thinly sliced
1/4 cup olive oil
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
Thinly sliced fresh basil leaves

Steps:

Preheat oven to 375°. In a large bowl, combine carrots, fennel, onion and lemon. Mix oil, coriander, cumin, salt and pepper; drizzle over carrot mixture and toss to coat. Transfer to 2 foil-lined 15x10x1-in. baking pans., Roast 40-50 minutes or until vegetables are tender, stirring occasionally. Sprinkle with basil.

Nutrition Facts : Calories 139 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 262mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 6g fiber), Protein 2g protein. Diabetic Exchanges

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

FENNEL SALAD WITH CITRUS DRESSING

Fennel Salad with Citrus Dressing image

My family really enjoys crunchy fennel, which pairs well with citrus vinaigrette. The salad makes a nice addition to any meal.-Denise Elder, Hanover, Ontario

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 5 servings.

Number Of Ingredients 12

Ingredients

1 large fennel bulb, thinly sliced
1 small apple, thinly sliced
1/4 cup sliced sweet onion
DRESSING:
1/3 cup olive oil
1/2 teaspoon grated lemon zest
2 tablespoons lemon juice
1/2 teaspoon grated orange zest
2 tablespoons orange juice
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

Combine fennel, apple and onion. In another bowl, whisk together dressing ingredients. Pour over salad; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 160 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 273mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

CREAMY COLESLAW WITH FENNEL

Creamy Coleslaw with Fennel image

This is a nice alternative cole slaw recipe. If you don't have raspberry chardonnay vinegar, cider vinegar, white balsamic, or champagne vinegar will work, as well.

Provided by Jayma Sanderson Smith

Categories Salad Coleslaw Recipes With Mayo

Time 50m

Yield 10

Number Of Ingredients 12

Ingredients

1 ½ pounds green cabbage, finely shredded
1 red onion, finely shredded
2 carrots, peeled and finely shredded
1 large fennel bulb, finely shredded
3 tablespoons finely chopped fresh parsley
1 ½ cups mayonnaise
¾ cup raspberry chardonnay vinegar
¾ cup white sugar
¼ cup vegetable oil
2 tablespoons dry mustard
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

Mix cabbage, onion, carrot, fennel, and parsley in a large bowl.
Whisk mayonnaise, vinegar, sugar, oil, mustard, salt, and pepper together in a separate bowl; pour over cabbage mixture and toss to coat.
Cover bowl with plastic wrap and refrigerate until chilled, about 30 minutes.

Nutrition Facts : Calories 406.2 calories, Carbohydrate 28.9 g, Cholesterol 12.5 mg, Fat 32.6 g, Fiber 3.9 g, Protein 2.7 g, SaturatedFat 4.8 g, Sodium 471.3 mg, Sugar 21.2 g

PEPPERY FENNEL & CARROT SALAD

Peppery fennel & carrot salad image

Savour the spicy Indian-tinged flavours of this fresh and light salad

Provided by Cathryn Evans

Categories Buffet, Dinner, Lunch, Side dish, Snack, Starter, Supper, Vegetable

Time 10m

Yield Serves 6 as a side dish

Number Of Ingredients 7

Ingredients

2 large carrots , cut into thin sticks or grated
2 large fennel bulbs , quartered and thinly sliced
handful peanut or cashew nuts, chopped
2 tbsp olive oil
1 tsp mustard seed
1 tsp nigella or black onion seeds (optional)
juice 1 lemon or lime

Steps:

Tip the carrots and fennel into a salad bowl. Toast the nuts in a hot frying pan for 3-5 mins until golden, then tip onto a plate. In the same pan, heat the oil and fry the mustard and nigella or black onion seeds, if using, until they begin to pop - about 30 secs. Pour in the lemon or lime juice and mix together to make a dressing. Toss together with the vegetables in the bowl, then sprinkle with nuts to serve.

Nutrition Facts : Calories 87 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.05 milligram of sodium