Garden Slaw With Fennel And Bell Peppers Recipes
SWEDISH COLE-SLAW WITH FENNEL
Provided by Food Network
Number Of Ingredients 8
Steps:
- Finely slice the fennel. Grate the carrots. Grate the clove of garlic. In medium mixing bowl, mix the fennel, carrot, cranberries and garlic. Add the dressing to taste. Let sit for at least 4 hours for all the flavors to come out and for the fennel to become marinated.
FENNEL SLAW WITH BLACK PEPPER
Categories Salad Side No-Cook Quick & Easy Mayonnaise Vinegar Fennel Spring Dill Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
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.
FENNEL SLAW
Categories Salad Vegetable Side Picnic Vegetarian Backyard BBQ Fennel Summer Chill Cabbage Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 16
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.
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.
BELL PEPPER SLAW
Provided by Food Network Kitchen
Time 15m
Yield 6-8 servings
Number Of Ingredients 12
Steps:
- Whisk the sugar and 2 teaspoons salt with the vinegar in a large bowl until dissolved. Add the celery seeds, mustard seeds, 1/2 teaspoon pepper, the bell peppers, celery, scallions and cabbage, and toss to combine. Refrigerate at least 1 hour to allow the flavors to develop.
- Add the mustard and mayonnaise to the slaw and toss to coat. Refrigerate until ready to serve.
ITALIAN FENNEL COLESLAW
Provided by Valerie Bertinelli
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 21
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.
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- In a small bowl, whisk lemon juice, olive oil, mustard, and honey to blend. Add salt and pepper to taste.
- Trim stalks from fennel; chop enough feathery green fronds to make 2 tbsp. and reserve. Cut heads in half lengthwise, then shave into paper-thin strips (see Notes) or cut into thin slivers.
- In a bowl, combine fennel and bell peppers. Drizzle with dressing and mix gently to coat; cover and chill at least 1 hour and up to 1 day (see Notes). Just before serving, sprinkle with reserved fennel fronds.
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