Fennel And Cabbage Slaw Vegetarian Recipes

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.

Steps:

• In a large bowl, toss together cabbage, fennel, carrots, and scallion greens. In a small bowl, whisk together ginger, orange juice, oil, and vinegar; season with salt and pepper. Pour dressing over vegetables and toss to coat completely. Refrigerate at least 30 minutes (or up to 1 1/2 hours). Toss slaw before serving.

Steps:

• Whisk 1/3 cup sour cream, 3 tablespoons apple cider vinegar, some chopped fresh dill and chives and 1 teaspoon each caraway seeds and celery salt. Toss in 1 thinly sliced fennel bulb and 1/2 head thinly sliced red cabbage. Season with salt and pepper; chill 20 minutes.

Steps:

• Toss the fennel, cabbage, scallions, and veggie 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. Serve and enjoy!

Steps:

• Whisk the oil, orange zest and juice, the vinegar, ginger and chilli together in a large bowl with some seasoning. Add the fennel, spring onions or chives, carrots and cabbage, and toss well in the dressing.
• Just before serving, cut the pomegranate in half and press the seeds out into the bowl, so the juices also run into the bowl. Lightly toss again, season, and serve with the walnuts and parsley scattered over.

Steps:

• In a medium bowl, combine vinegar, oil, and raisins. Season dressing with salt and pepper, and set aside.
• Cut off and reserve 1/4 cup leafy fennel fronds; discard stalks. Using the large holes of a box grater, coarsely grate fennel bulb and cabbage. Transfer fennel fronds, fennel, cabbage, and walnuts to bowl with dressing. Season with salt and pepper, and toss to combine.

Steps:

• Place all the vegetables in a bowl, then toss well. Stir in the mayonnaise to coat the salad, then season with lots of black pepper and a little salt. Any leftovers can be stored in a sealed container in the fridge for up to two days.