Fennel Slaw With Black Pepper Recipes

ITALIAN FENNEL COLESLAW

Provided by Valerie Bertinelli

Categories side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 21

Italian Fennel Coleslaw image

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.

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

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

Creamy Coleslaw with Fennel image

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

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

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

Garden Slaw with Fennel and Bell Peppers image

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.

Ingredients

1/2 cup plain whole-milk yogurt (not Greek)
1/4 cup sour cream
2 tablespoons rice wine vinegar
1/8 teaspoon garlic powder
Pinch of sugar
Kosher salt and freshly ground pepper
6 cups shredded napa cabbage
1/2 small bulb fennel, thinly sliced, plus 1/4 cup fronds, chopped
2 Persian cucumbers, halved crosswise and cut into matchsticks
1/2 large red bell pepper, thinly sliced
1/2 cup chopped fresh parsley
1/4 cup chopped fresh chives

FENNEL AND APPLE SLAW

Provided by Valerie Bertinelli

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

Fennel and Apple Slaw image

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.

Ingredients

1/4 cup extra-virgin olive oil
1/4 cup apple cider vinegar
2 tablespoons freshly squeezed orange juice
1 teaspoon honey mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 cups finely shredded green cabbage
2 small fennel bulbs, cores removed and thinly sliced, fronds reserved for garnish
2 stalks celery, thinly sliced on a bias, plus 1/4 cup celery leaves
1 Honeycrisp apple, julienned

FENNEL SLAW

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

Fennel Slaw image

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.

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)

FENNEL SLAW

Provided by Florence Fabricant

Categories easy, quick, appetizer, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Fennel Slaw image

Steps:

Trim stalks and any brown areas from fennel. Mince enough fronds to make 1 tablespoon.
Slice fennel very thin, and place in bowl. Mix with onion.
Mix horseradish, yogurt and vinegar together. Fold into fennel mixture. Fold in parsley and minced fennel fronds. Season to taste with salt and pepper, and serve.

Nutrition Facts : @context http, Calories 95, UnsaturatedFat 1 gram, Carbohydrate 16 grams, Fat 2 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 553 milligrams, Sugar 10 grams

Ingredients

2 large fennel bulbs
1 small red onion, sliced paper-thin
1 tablespoon grated horseradish, preferably fresh
1 cup plain yogurt
2 tablespoons white wine vinegar
1 tablespoon minced flat-leaf parsley
Salt and freshly ground black pepper