Ingredients 1 large fennel bulb (or 2 medium bulbs) 1 1/2 teaspoons sugar 2 tablespoons lemon juice 1/4 cup extra virgin olive oil 1/2 teaspoon Dijon mustard 1/2 teaspoon salt 1 tablespoon chopped fresh mint 2 teaspoons minced shallot or onion Method. 2 bulbs fennel, trimmed, cored and thinly sliced or mandoline-sliced 2 medium crisp apples, Gala, honey or green, peeled, halved, cored and thinly sliced 1 cup arugula leaves, or flat parsley tops I do though, like to taste the ingredients, not just the dressing. 1 fennel bulb, thinly sliced. Season to … Halve the fennel lengthwise. Transfer fennel fronds, fennel, cabbage, and walnuts to bowl with dressing. Drain the cabbage, pat dry and place in a large bowl. Sprinkle with lemon zest. This raw fennel and celery salad brings light and bright flavor to grilled marinated skirt steak. Mix all of the remaining dressing ingredients in a medium sized bowl and pour over slaw mixture. In a large bowl, toss together cabbage, fennel, carrots, and scallion greens. Season with kosher salt and black pepper. Watch how to make this recipe. Allow to marinate for at least 15 minutes before serving over a bed of mixed greens or arugula. In a large bowl, combine the cabbage, fennel, onion and apple. A light and summery snap pea-and-fennel slaw makes a crisp bed for the seared salmon in this healthy dinner recipe. A mandoline, vegetable slicer, or the slicing disk of a food processor makes thinly slicing the fennel, celery, and apple very easy. Add lemon juice, oil, sugar and toss to combine. Trim stalks and any brown areas from fennel. Both the fennel bulb and seeds have a peppery, anise-like taste, which is delicious in soups, salads, slaw, and stir fry. Toss again before serving. Slice fennel bulb thinly, reserving fronds. Season to taste with salt and pepper. Juice lemons or orange and lemon in a bowl, add fennel, fronds, onions, parsley, tarragon and EVOO, and season with salt and pepper. In medium bowl, combine shredded fennel, reserved fennel greens, apple, carrot and cherries. Add fennel slices to salad. Season to taste with salt and pepper. Mix until dressing is covering all vegetables. Step 2 Whisk mayonnaise, vinegar, sugar, oil, mustard, salt, and pepper together in a … It's hard to get them thin enough when slicing by hand. Chop enough of the reserved fennel tops to make 1 tablespoon; set aside along with … I started adding fennel to my coleslaw years ago when I tried this recipe from Food Network's Melissa D'Arabian and have continued to do so ever since. This slaw is especially wonderful because the longer it sits in the refrigerator, the better it gets – the celeriac, fennel and apple soften in the dressing and the flavors develop nicely. Jump to Recipe Print Recipe This is a refreshing and vibrant winter salad with fennel and cabbage slaw with a white balsamic dressing. Toss with all the veg and leave for 20 minutes. Fold in parsley and minced fennel fronds. 1/4 cup freshly chopped parsley leaves. So many homemade, store-bought, and restaurant-prepared slaws are dressing, with some cabbage thrown in for good measure. When you buy fennel, look for a bulb that is firm and very white. Crispy and citrusy, this cabbage apple and fennel slaw is the perfect side salad to serve any time of the year. chopped fresh flat-leaf parsley Salt and freshly ground pepper to taste fresh lemon juice 3 tart apples (we like Gravensteins) 2 small heads fennel, cut into matchsticks 1 small red onion, cut in half and very thinly sliced 1/4 cup extra-virgin olive oil 2 Tbs. A bowlful of breadcrumbs. Heat the oven to 220°C/200°C fan/gas 7. Recipe: Fennel Slaw. Serve slaw with pork and pan sauce. Shave on a mandoline or in a food processor. Finely chop fennel fronds to equal 1 1/2 Tbsp., and sprinkle over salad. I prefer to use my food processor (use the slicing attachment) or a mandoline. Stir in avocado and crumbled feta. Meanwhile, toss together thinly sliced large fennel bulb, chopped fennel fronds, celery ribs, red onion, 2 tablespoons olive oil, and fresh lemon juice. One of my favorite uses for my food processor is shredded veggies. Slice them as thin as possible using your food processor or mandolin. Preheat the oven to 350°. In fact, I look forward to winter salads. Slice fennel very thin, and place in bowl. In a bowl, stir together the yogurt, mustard, orange zest, vinegar, mayonnaise, sugar, and salt and pepper to taste. Serve alongside chicken. Toss together first 6 ingredients in a medium bowl. 2 eggs, beaten. Rinse and cut out the hard core in the middle and reserve it for soup or some other stewed or braised use. Brown the chops for 3 mins on each side, then remove from the heat. Drain the apples, pat dry and add to the bowl. Using the large holes of a box grater, coarsely grate fennel bulb and cabbage. Add the raisins, green onions and parsley. Cut off stalks from fennel; reserve tops and discard stalks. Cut off and reserve 1/4 cup leafy fennel fronds; discard stalks. The delicate fennel fronds add more mild licorice flavor to the dish. Discard any wilted outer layers from fennel and cut a thin slice from base of bulb. Fennel Slaw. No wilting, delicate lettuces here; no tender baby vegetables to be coddled with understated vinaigrettes. Fennel bulbs begin to turn brown as they get older, and while they are still very usable in this state, the freshest bulbs are the hard, white ones. It’s lemony, crisp, and refreshing, making it a super side dish to serve alongside just about any roasted or grilled entrée. Cover and refrigerate until ready to serve. Many Southern cooks grew up peeling celebry to remove the tough outer strings. 1 medium fennel bulb with fronds ¼ cup extra-virgin olive oil 2 tablespoons cider vinegar Transfer to a bowl and let cool, then coarsely chop. Whisk together the rest of the ingredients in a large bowl, then toss the fennel in the dressing until it's well coated. Very thinly slice the remaining fennel with a mandoline, a hand-held slicer, or a sharp knife. This addictive Celery Root, Apple and Fennel Slaw is crunchy, sweet and bright. Ingredients. Well, almost all. Add the fennel, fronds and onion and toss together. A slaw can consist of anything that can be thinly sliced. This slaw can be served as a salad or a side dish – fold in some quinoa and add some toasted hazelnuts and you’ve got a … It’s great at barbecues and summer picnics, as a side dish with baked chicken or fish at home, or in a lunchbox with some added protein. Toss the fennel, chopped fennel fronds, onions, and fennel seeds together in a medium bowl. Set aside. Spread the pistachios in a pie pan and toast in the oven for 5 minutes, until fragrant. Last Updated on July 1, 2020 by Slow The Cook Down. Homemade and easy, this salad is covered in a creamy mustard and mayo dressing. In small bowl, mix lemon juice, horseradish, oil, honey, salt and pepper until blended. Add celery and celery leaves, thinly sliced fennel and chopped fennel fronds, and apple; toss to coat. In a small bowl, whisk together ginger, orange juice, oil, and vinegar; season with salt and pepper. Drain the fennel, squeeze gently to remove excess water, pat dry and add to the bowl of cabbage. Cut the ends of the radishes. Season with salt and pepper, and toss to combine. Ingredients ½ cup apple cider vinegar 3 (1.5 fluid ounce) jiggers triple sec 1 teaspoon salt 4 cups shredded green cabbage 2 cups shredded purple cabbage 2 cups thinly sliced fennel bulbs 1 sweet yellow onion, thinly sliced ½ cup pine nuts I like the cabbage and fennel very thin in coleslaw. Mix the mayonnaise, vinegar and fennel seeds and season really well. For the dressing, combine well the lime juice, oils, soy, sweet chilli, sugar and ginger in a jar. Add salt and pepper. It is best made an hour or more ahead and then allow the slaw to warm to a cool room temperature. Combine the sliced fennel and radish in a large bowl. Instructions Use a mandoline or good knife to thinly shave the fennel. Pour dressing over vegetables, and toss until well coated. Combine the sour cream, cider vinegar, celery seeds, a pinch of salt and some pepper in a medium bowl. You can hand slice your fennel slaw the slicing the bulbs crosswise as thinly as possible). Combine the vegetables in a bowl and add the chopped, fresh dill. Splash over half the lemon juice, season, then leave to rest while you make the salad. Cabbage-Fennel-Apple Slaw} A printer-friendly recipe card is available at the bottom of this post. Shake up your recipe repertoire with this new take on slaw. Soak the vermicelli noodles in just-boiled water for 10 minutes, then drain. A healthy handful of dill and parsley (I also used some fennel fronds) 4 tbsp plain flour. When it comes to slaws, I love them all. Cut the red onion in half, tip to root, and shave half moons the same way. With a mortar and pestle, smash the garlic with salt and pepper, adding the honey, vinegar and oil slowly. Put the onion, sugar and vinegar in a small bowl and set aside for 10 minutes. Deselect All. This fennel and apple coleslaw recipe is a real treat for the tastebuds! In a … Refrigerate at least 30 minutes (or up to 1 1/2 hours). Cut the fennel (Anise) bulbs in half and remove the core. you can make all elements for this salad ahead of time and assemble it just before serving for extra freshness. Toss to combine. Mix with onion. 400g … Pour dressing over vegetables and toss to coat completely. Throw corn tortillas on the grill to make impromptu tacos, a favorite weeknight dinner. Combine potatoes, remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, apple, fennel bulb, and remaining ingredients in a bowl. Toss first 4 ingredients in a large bowl. When you approach chopping vegetables with a can-do attitude, your salad world really expands into some fresh and colorful territory. Garnish with lemon peel. Tear the bread into bite-size pieces, then spread over a baking tray. Add the fennel, apples, shredded cabbage and carrots to a large bowl. Mince enough fronds to make 1 tablespoon. Using a mandolin or sharp knife, thinly slice the fennel bulb and apples into thin slices and then into matchsticks. STEP 1 Rub the pork with the lemon zest and fennel seeds, then heat the oil in a non-stick frying pan. Let stand 30 minutes to wilt. Mix horseradish, yogurt and vinegar together. Quarter fennel bulb lengthwise; slice very thinly. Season with the salt and toss to combine. Fold into fennel mixture. Step 1 Whisk first 5 ingredients in a medium bowl. (The cabbage may need more salt, so taste as you go.) Get the recipe at Food & Wine. Pour over apples and fennel; toss to coat. Toss the fennel, cabbage, scallions, and bacon together in a medium bowl. 1 red onion, thinly sliced. For the slaw. Ingredients 2 Tbs. Winter salads are bold, crunchy and definitive, with dressings to match. Garnish with fennel fronds. I don’t stop eating salad just because it’s winter. In this case sweet apples, crisp fennel, and crunchy Belgian endive make a light salad that’s perfect served alongside rich fall or winter food. Step 1 Mix cabbage, onion, carrot, fennel, and parsley in a large bowl. 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