Scandinavian Fennel Apple Cole Slaw Recipes

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SCANDINAVIAN FENNEL, APPLE COLE SLAW



Scandinavian Fennel, Apple Cole Slaw image

This slaw stays crisp because the vegetables are sliced, not grated. You will be carried away with the buttermilk/caraway combination dressing. Adapted from Moosewood Restaurant New Classics cookbook. Cook time is chill time.

Provided by Sharon123

Categories     Salad Dressings

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 cups thinly sliced fennel
3 cups thinly sliced green cabbage
3 cups red cabbage, thinly sliced
3 cups apples, peeled, cored, thinly sliced
1 1/2 cups celery, thinly sliced
1/3 cup vegetable oil (suggest light olive oil)
2 teaspoons ground caraway seeds
1 1/2 cups buttermilk
2 tablespoons sugar
2 tablespoons cider vinegar
salt

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!

Nutrition Facts : Calories 212.9, Fat 13, SaturatedFat 1.9, Cholesterol 2.5, Sodium 112.3, Carbohydrate 23, Fiber 4.4, Sugar 16.7, Protein 3.8

SWEDISH COLE-SLAW WITH FENNEL



Swedish Cole-Slaw with Fennel image

Provided by Food Network

Number Of Ingredients 8

1 whole fennel
1 carrot
1 clove of garlic
2 tablespoons dried cranberries
2 tablespoons red wine vinegar
2 tablespoons honey
2 tablespoons vegetable oil
Salt and pepper to taste

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 AND APPLE SLAW



Fennel and Apple Slaw image

Provided by Valerie Bertinelli

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
1/4 cup apple cider vinegar
2 tablespoons freshly squeezed orange juice
1 teaspoon honey mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 cups finely shredded green cabbage
2 small fennel bulbs, cores removed and thinly sliced, fronds reserved for garnish
2 stalks celery, thinly sliced on a bias, plus 1/4 cup celery leaves
1 Honeycrisp apple, julienned

Steps:

  • To make the dressing, add the olive oil, vinegar, orange juice, honey mustard, salt and pepper to a mason jar. Cover and shake to emulsify. Set aside.
  • Add the cabbage, sliced fennel, celery, celery leaves and apple to a serving bowl. Top with the dressing. Toss to coat the vegetables in the dressing.
  • Garnish with the fennel fronds. Serve immediately or refrigerate until ready to serve.

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