Creamy Fennel And Radish Slaw Recipes
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
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
RADISH AND FENNEL SALAD
Steps:
- The quantities of this salad are really up to you, but I look for roughly 2 parts fennel to 1 part radish. When buying radishes look for those that are really firm. The longer, oval-shaped ones are really nice. Wash them and slice thinly. Fennel comes in two types: the thinner Fennel and a rounder, fatter variety. It is the rounder, fatter fennel buds that you want -- these are normally much more well packed, less stringy and generally have a lot more of the green tops, which you need.
- Cut the tops and the excess stalk off the top of the fennel and set aside. Trim the bottom of the bulb in half and slice as thinly as possible from the root to the top. Put the radishes and the fennel into a bowl and cover with cold water, adding some ice. Leave for at least 15 minutes to get the radishes and fennel really, really crispy. Drain, spin them or pat them dry, put into a bowl and dress them with olive oil and lemon juice dressing. Chop the fennel tops and sprinkle them on top. This is great with grilled fish.
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.
CREAMY RADISH SLAW
Make and share this Creamy Radish Slaw recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 10m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- combine forst 3 ingredients in a bowl.
- combine mayonnaise and remaining ingredients with a whisk.
- drizzle over slaw, toss well to combine.
- serve immediately.
CREAMY FENNEL AND RADISH SLAW
Number Of Ingredients 10
Steps:
- Prepare Vegetables
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- Cut the bulbs in half and remove the core by making a triangular cut (see picture). You can hand slice your fennel slaw the slicing the bulbs crosswise as thinly as possible). I prefer to use my food processor (use the slicing attachment) or a mandoline.
- Combine the sliced fennel and radish in a large bowl. Sprinkle with lemon zest. Squeeze juice of lemon over the salad and toss. Let sit for 5 minutes.
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- To make the dressing, put everything in a small bowl and mix very well. It takes some elbow grease for sure. It’s very thick to start off with, but loosens up as you get going. Set aside, then give it another quick mix before you pour the whole works over your salad.
- Take your sliced fennel, radish and green onion, and put them in a large bowl. Mix them up with your fingers. Toss with the dressing.
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- Gently stir together crabmeat, breadcrumbs, scallions, eggs, lemon zest, 1/2 cup of the mayonnaise, 1/4 cup of the parsley, 1 1/4 teaspoons of the salt, and 1/2 teaspoon of the pepper in a medium bowl. (Do not break up the larger pieces of crabmeat.) Shape mixture into 12 (3-inch-wide) patties (about 1/2 cup per patty). Place patties on a baking sheet lined with aluminum foil; cover and chill 15 minutes.
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- Heat 3 tablespoons of the oil in a large nonstick skillet over medium-high. Place 6 of the crab cakes in skillet; cook until golden brown, 3 to 4 minutes per side. Repeat with remaining 3 tablespoons oil and 6 crab cakes. Serve crab cakes with slaw and lemon wedges.
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- Peel, core and coarsely grate the apple on a cheese grater. Place in a large bowl and immediately toss with cider vinegar to prevent browning.
- Remove stalks and fronds from the fennel bulb. Reserve some of the nicer feathery fronds for a garnish; discard the rest. Cut the fennel bulb in half and thinly slice on a mandoline (if you have one) or with a sharp knife. Place in the large bowl with the apple.
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