Best Warm Fennel Slaw With Bacon Recipes

HOT SLAW WITH BACON

Hot Slaw with Bacon image

I love this with fried fish and french fries or mac & cheese...you can adjust the amounts according to how many servings you need...and adjust the sweetness or tartness by adding or subtracting the sugar...each serving of slaw requires about 1/3 cup of the hot liquid mixture, so build accordingly. This recipe came from a...

Provided by Mary Kay Nugent

Time 20m

Number Of Ingredients 5

Ingredients

1 pkg cole slaw mix
1 c water
1 c sugar
1 c white vinegar
6-8 slice bacon fried crispy, drained and broken into crumbles

Steps:

1. Put a handful of the coleslaw mix in serving bowls and sprinkle each one with the crumbled bacon.
2. In a saucepan combine, water, sugar, and vinegar, bring to a boil for 2-3 minutes until sugar dissolves. Pour about 1/3 cup of the liquid over each bowl and Serve immediately.

FENNEL SLAW

Fennel Slaw image

Provided by Robin Miller : Food Network

Categories side-dish

Time 12m

Yield 2 to 4 servings

Number Of Ingredients 6

Ingredients

1 fennel bulb, thinly sliced
1 red onion, thinly sliced
1/4 cup freshly chopped parsley leaves
2 tablespoons lemon juice
2 tablespoons olive oil
Kosher salt and freshly ground black pepper

Steps:

In a medium bowl, whisk olive oil and lemon juice. Add fennel, onion, parsley and toss. Season with salt and black pepper to taste. Serve chilled and with the pork Panini.

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.

WARM BROCCOLI SLAW WITH BACON

Warm Broccoli Slaw with Bacon image

This coleslaw is best served warm or at room temperature. The bacon shallot vinaigrette is made on the stove top and then poured over the raw broccoli slaw, which helps it to wilt slightly and soften in texture.

Provided by Food Network Kitchen

Categories side-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 12-ounce bag broccoli slaw mix
2 cups shredded savoy cabbage (about 1/4 small head)
2 cups shredded kale (about 1/2 small bunch)
1/2 cup chopped fresh parsley
1/2 cup golden raisins
6 slices thick-cut bacon, cut into 1/2-inch strips
2 tablespoons extra-virgin olive oil
1 large shallot, thinly sliced
1/2 cup sherry vinegar
3 tablespoons Dijon mustard
2 tablespoons honey
Kosher salt

Steps:

Toss together the broccoli slaw, cabbage, kale, parsley and raisins in a large bowl.
Put the bacon in a large nonstick skillet; set over medium-high heat. Cook, stirring frequently, until well browned and crisp, 6 to 8 minutes. Remove to a paper towel-lined plate. Pour off all but 2 tablespoons bacon fat from the skillet and add the olive oil. Add the shallot and cook over medium heat until softened, 2 to 4 minutes. Add the vinegar, mustard and honey and whisk to combine. Bring to a simmer, then remove from the heat.
Immediately pour the dressing over the slaw mixture and toss to coat. Add the bacon and toss; season with salt. Cover and let sit at room temperature for 1 hour to soften.

FENNEL SLAW

Fennel Slaw image

Categories Salad Vegetable Side No-Cook Fourth of July Picnic Quick & Easy Backyard BBQ Mayonnaise Fennel Fall Summer Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons cider vinegar, or to taste
1/3 cup mayonnaise
1/2 teaspoon freshly ground black pepper, or to taste
2 teaspoons sugar
1 1/2 tablespoons chopped fresh dill
1/2 teaspoon finely grated fresh lemon zest
1/8 teaspoon salt
1 1/2 lb fennel (sometimes called anise; about 1 1/2 large bulbs)

Steps:

Whisk together all ingredients except fennel.
Trim fennel stalks flush with bulb, discarding stalks, and remove any discolored outer layers. Halve fennel through root end and discard core. Thinly slice fennel with a mandoline or other manual slicer.
Toss fennel with enough dressing to coat, then season with salt and pepper.