Best Swedish Cole Slaw With Fennel Recipes
CREAMY COLESLAW WITH FENNEL
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
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
SCANDINAVIAN FENNEL, APPLE COLE SLAW
This slaw stays crisp because the vegetables are sliced, not grated. You will be carried away with the buttermilk/caraway combination dressing. Adapted from Moosewood Restaurant New Classics cookbook. Cook time is chill time.
Provided by Sharon123
Categories Salad Dressings
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place fennel, green and red cabbage, apples, and celery in a bowl.
- In a separate small bowl, whisk together the oil, caraway, buttermilk, sugar, and vinegar.
- Pour the marinade over the vegetables and toss thoroughly.
- Cover and chill for about 1 hour. Add salt to taste just before serving. Enjoy!
Nutrition Facts : Calories 212.9, Fat 13, SaturatedFat 1.9, Cholesterol 2.5, Sodium 112.3, Carbohydrate 23, Fiber 4.4, Sugar 16.7, Protein 3.8
WINTER FENNEL SLAW WITH CANDIED WALNUTS
Provided by Molly O'Neill
Categories easy, salads and dressings
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- In a small skillet over medium heat, combine the walnuts, sugar and 1/4 cup water and cook, stirring, until the sugar begins to brown and the walnuts seem glazed, about 4 minutes. Remove from the pan. Set aside to cool.
- In a large mixing bowl, combine the fennel, red onion and orange segments. Set aside.
- In a medium bowl, combine the orange juice and vinegar. Slowly whisk the oil into the orange juice and vinegar until it is fully incorporated. Add the Tabasco and season the orange juice mixture with salt and pepper. Pour the liquid over the fennel mixture, toss and refrigerate 1 hour.
- Transfer the fennel mixture to a serving bowl, top with the candied walnuts and orange zest and serve.
Nutrition Facts : @context http, Calories 480, UnsaturatedFat 42 grams, Carbohydrate 19 grams, Fat 46 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 498 milligrams, Sugar 12 grams, TransFat 0 grams
FENNEL AND APPLE SLAW
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- To make the dressing, add the olive oil, vinegar, orange juice, honey mustard, salt and pepper to a mason jar. Cover and shake to emulsify. Set aside.
- Add the cabbage, sliced fennel, celery, celery leaves and apple to a serving bowl. Top with the dressing. Toss to coat the vegetables in the dressing.
- Garnish with the fennel fronds. Serve immediately or refrigerate until ready to serve.
SWEDISH COLESLAW
Make and share this Swedish Coleslaw recipe from Food.com.
Provided by D. Todd Miller
Categories Greens
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix shredded cabbage, bell pepper, onion, mustard seed, and celery seed in a bowl with a cover. Set aside.
- In a saucepan, bring sugar, vinegar, and oil to a boil, and pour over cabbage while hot. Do NOT stir cabbage mixture until cold.
- Cover and place in the refrigerator. This will keep for several days.
Nutrition Facts : Calories 417.9, Fat 24.7, SaturatedFat 3.2, Sodium 41.1, Carbohydrate 48.9, Fiber 5.5, Sugar 42.5, Protein 3.5
FENNEL SLAW
Categories Salad Vegetable Side Picnic Vegetarian Backyard BBQ Fennel Summer Chill Cabbage Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 16
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.
GARDEN SLAW WITH FENNEL AND BELL PEPPERS
This is recipe is perfect for classic coleslaw skeptics. Using crisp vegetables, like fennel, bell peppers and cucumbers, and herbs, like parsley and chives, keeps the dish light and fresh. The yogurt-based dressing also lightly coats everything without being too rich, like the mayo found more traditional coleslaw recipes.
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Whisk the yogurt, sour cream, vinegar, garlic powder and sugar in a large bowl until combined. Season with 1 teaspoon salt and a few grinds of pepper. Add the cabbage, fennel and fronds, cucumbers, bell pepper, parsley and chives, then toss to combine.
- Cover the slaw and refrigerate until the vegetables have softened, 1 to 2 hours. Toss again and season with salt and pepper.
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