Swedish Cole Slaw With Fennel Recipes

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.

Steps:

• Place fennel, green and red cabbage, apples, and celery in a bowl.
• In a separate small bowl, whisk together the oil, caraway, buttermilk, sugar, and vinegar.
• Pour the marinade over the vegetables and toss thoroughly.
• Cover and chill for about 1 hour. Add salt to taste just before serving. Enjoy!

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.

Steps:

• Make dressing:
• Toast fennel and anise seeds in a dry heavy skillet over moderate heat, shaking occasionally, until lightly browned, then cool. Coarsely grind fennel and anise seeds in grinder. Whisk together ground seeds and remaining dressing ingredients in a small bowl.
• Make slaw:
• Halve fennel bulbs lengthwise, then cut out and discard cores. Thinly slice fennel crosswise and toss with lemon juice in a very large bowl. Finely chop enough fennel fronds to measure 1/4 cup and add to sliced fennel.
• Quarter cabbage and cut out and discard core. Thinly slice cabbage crosswise and add to fennel along with carrot, onion, parsley, and dressing and toss well. Chill, covered, at least 1 hour to allow flavors to develop.

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.

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.

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.

Steps:

• Mix shredded cabbage, bell pepper, onion, mustard seed, and celery seed in a bowl with a cover. Set aside.
• In a saucepan, bring sugar, vinegar, and oil to a boil, and pour over cabbage while hot. Do NOT stir cabbage mixture until cold.
• Cover and place in the refrigerator. This will keep for several days.