CREAMY BROCCOLI FENNEL SLAW
Provided by Guy Fieri
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the dressing: In a large bowl, combine the yogurt, mayonnaise, fennel fronds, tarragon, honey, mustard, vinegar and cayenne. Season with salt and pepper; mix well. Cover and refrigerate while you prepare the slaw.
- For the slaw: In a dry saute pan over medium-high heat, toast the almonds until golden brown and fragrant, about 5 minutes. Shake the pan to ensure even cooking. Set aside.
- In a large mixing bowl, combine the broccoli, the green and red cabbage, and the fennel, carrot and onion. Toss well to combine. Add the dressing and toss to coat the vegetables thoroughly. Cover and refrigerate for 25 to 30 minutes to allow the vegetables time to soften.
- Sprinkle with the toasted almonds just before serving.
JALAPENO RANCH SLAW
Steps:
- In a blender or mini food processor, combine the yogurt, buttermilk, mayonnaise, 3 tablespoons of the cilantro, half of the scallions, the garlic, jalapenos, chipotle powder, 1/2 teaspoon salt and a few grinds of pepper. Process until smooth.
- Put the coleslaw, the remaining 2 tablespoons cilantro and the remaining scallions in a large bowl. Add the dressing and toss to coat.
CRUNCHY RANCH SLAW
Provided by Trisha Yearwood
Categories side-dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Whisk together the mayo, dill, sugar, vinegar, mustard, garlic powder, pepper and salt in a large bowl.
- Remove the stem from the broccoli and slice thinly, then add to the bowl. Cut the crown of the broccoli into small florets and add to the bowl, along with the cabbage and fennel. Toss until the vegetables are evenly coated in the dressing. Garnish with the fennel fronds.
- Serve immediately or store refrigerated in an airtight container. This recipe tastes even better the next day!
BAKED TROUT WITH BROCCOLI, APPLE, AND FENNEL SLAW
This healthy fish recipe calls for baking the trout instead of frying it and includes not just vegetables in the accompanying slaw but fruit too. It's a dinner that hits all the right notes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Cut 4 pieces of parchment paper to 12 by 16 inches and arrange one fish fillet in the center of each. Season with salt and pepper and top with lemon slices and shallot. Drizzle with olive oil. To fold parchment, join long sides together and make a few 1/4-inch folds to seal. Fold ends like you're wrapping a gift and tuck underneath.
- Transfer packets to a rimmed baking sheet. Bake until packet is puffed and fish is cooked through, 12 to 14 minutes. Remove from oven and let rest 5 minutes.
- In medium bowl, whisk together tahini, lemon zest and juice, applesauce, and 1 tablespoon water. Season with salt.
- Stir in broccoli, fennel, carrot, apple, and parsley until combined. Serve slaw with fish.
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
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.
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