Fennel Slaw With Black Pepper Recipes

FRAGRANT PORK WITH FENNEL SLAW

Fragrant pork with fennel slaw image

This fruity, fresh coleslaw goes beautifully with pork, or it's great as part of a buffet

Provided by Good Food team

Time 16m

Number Of Ingredients 9

Ingredients

4 pork chops , trimmed of fat
zest and juice 1 lemon
1 tsp fennel seeds
0.5 tbsp olive oil
1 large fennel bulb , finely sliced
1 red apple , cored and sliced
1 small red onion , finely sliced
2 tbsp mayonnaise and 1 tbsp natural yogurt, mixed together
50g chopped walnut

Steps:

Rub the pork with the lemon zest and fennel seeds, then heat the oil in a non-stick frying pan. Brown the chops for 3 mins on each side, then remove from the heat. Splash over half the lemon juice, season, then leave to rest while you make the salad.
Mix together the sliced fennel, apple, onion, mayo mix and nuts. Season with black pepper and squeeze in the remaining lemon juice to taste. Serve the pork with the pan juices spooned over, and the fennel slaw on the side. Great with jacket potatoes.

Nutrition Facts : Calories 366 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Protein 36 grams protein, Sodium 0.35 milligram of sodium

FENNEL SLAW

Fennel Slaw image

Provided by Florence Fabricant

Categories easy, quick, appetizer, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

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

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

FENNEL SLAW

Fennel Slaw image

Make and share this Fennel Slaw recipe from Food.com.

Provided by TooAllergic

Categories Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

3 fennel bulbs (finely shaved)
1 red onion, small (finely shaved)
1 tablespoon fresh dill
1 -2 garlic clove
1/4 cup rice wine vinegar (or white balsamic vinegar)
2 teaspoons honey
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil

Steps:

Cut the fennel (Anise) bulbs in half and remove the core. Shave on a mandoline or in a food processor. Cut the red onion in half, tip to root, and shave half moons the same way.
Combine the vegetables in a bowl and add the chopped, fresh dill.
With a mortar and pestle, smash the garlic with salt and pepper, adding the honey, vinegar and oil slowly. I like the pear-infused white balsamic vinegar. The rice wine vinegar is sweeter, so you might add more honey with the balsamic.
When well combined, drizzle over vegetables, toss well and chill for at least 1 hour (if you have the time), to wilt onions slightly.
Check seasoning.
I serve this in a bowl with warm lentils in the bottom, crispy fish (Salmon or Rockfish) on the lentils and the slaw on top. Comfort food at its best.

Nutrition Facts : Calories 108.2, Fat 3.8, SaturatedFat 0.5, Sodium 674, Carbohydrate 18.9, Fiber 5.9, Sugar 4, Protein 2.5

FENNEL SLAW

Fennel Slaw image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 7

Ingredients

3 teaspoon Mexican dried oregano
Juice of a lime (about 1 tablespoon)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil
3 bulbs fennel (about 3 pounds)
2 red bell peppers, cored, seeded and julienned

Steps:

In a dry pan, toast the oregano for 1 to 2 minutes, until golden but not burned.
In a small bowl, whisk the lime juice, salt, pepper and oregano together. Drizzle in the olive oil, whisking constantly until emulsified.
Trim the stalks of the fennel down to the bulb and discard. Quarter the bulbs and trim away the triangle of core at the base. Slice the fennel as thinly as possible.
In a serving bowl, toss the fennel, red pepper and the dressing together until the vegetables are evenly coated. Serve immediately or refrigerate, covered, for up to 1 hour before serving, and toss again just before serving.

FENNEL SLAW

Fennel Slaw image

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

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)

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.

FENNEL SLAW

Fennel Slaw image

Fennel is a tasty vegetable full of flavor and it is just as delicious as a slaw as it is roasted or grilled. Fennel is a great source of fiber and potassium and has been found to improve heart health.

Provided by Fresh Families

Categories Appetizers, Salads

Time 5m

Yield 4

Number Of Ingredients 7

Ingredients

2 tablespoon cider vinegar
½ tablespoon Dijon mustard
1 teaspoon honey
2 tablespoons extra virgin olive oil
Fresh cracked black pepper
2 medium fennel bulbs, shredded
1 tablespoon chopped fresh mint (optional)

Steps:

1. In a medium bowl whisk vinegar, Dijon, honey, olive oil, salt and pepper. Add fennel and mint and toss well.

Nutrition Facts :

FENNEL SLAW

Fennel Slaw image

Provided by Robin Miller : Food Network

Categories side-dish

Time 12m

Yield 2 to 4 servings

Number Of Ingredients 6

Ingredients

1 fennel bulb, thinly sliced
1 red onion, thinly sliced
1/4 cup freshly chopped parsley leaves
2 tablespoons lemon juice
2 tablespoons olive oil
Kosher salt and freshly ground black pepper

Steps:

In a medium bowl, whisk olive oil and lemon juice. Add fennel, onion, parsley and toss. Season with salt and black pepper to taste. Serve chilled and with the pork Panini.

FENNEL SLAW WITH BLACK PEPPER

Fennel Slaw with Black Pepper image

Categories Salad Side No-Cook Quick & Easy Mayonnaise Vinegar Fennel Spring Dill Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

1/2 cup mayonnaise
1/4 cup apple cider vinegar
2 tablespoons chopped fresh dill
1 tablespoon sugar
2 teaspoons ground pepper
3/4 teaspoon grated lemon peel
1 1/2 pounds fresh fennel bulbs, trimmed, thinly sliced

Steps:

Mix first 6 ingredients in large bowl. Add fennel and toss to coat. Season to taste with salt. (Can be made 4 hours ahead. Cover and chill.) Toss again before serving.

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