Fennel And Apple Slaw Recipes

FENNEL & APPLE SLAW

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

Provided by CountryLady

Categories Apple

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

Fennel & Apple Slaw image

Steps:

Whisk dressing ingredients together& refrigerate.
Thinly slice apple& fennel by hand- use julienne blade of a mandolin or julienne grater (if you have one).
Combine with thyme& onion in a bowl.
Add dressing& toss well; add more salt& pepper, if desired.

Nutrition Facts : Calories 170.1, Fat 13.8, SaturatedFat 1.9, Sodium 36.5, Carbohydrate 12.3, Fiber 3.2, Sugar 5.6, Protein 1.1

Ingredients

2 tablespoons cider vinegar
salt & freshly ground black pepper
1/4 teaspoon ground fennel
1/2 teaspoon grainy mustard
1/4 cup olive oil
1 courtland apples or 1 spy apple, cored but unpeeled
1 small fennel bulb, trimmed & core removed
2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
1/2 cup very thinly sliced red onion

CREAMY CELERY ROOT, FENNEL AND APPLE SLAW

Provided by Guy Fieri

Categories side-dish

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 11

Creamy Celery Root, Fennel and Apple Slaw image

Steps:

Combine the celery root, fennel, apple and lemon juice in a large bowl and season with salt and pepper. Toss everything together and set aside for at least 30 minutes and up to 2 hours. This not only tenderizes and marinates the vegetables so they become pliable but also stops them from turning brown.
Combine the mayonnaise, sour cream, vinegar, honey and mustard in a small bowl. Season with salt and pepper.
Pour the dressing over the vegetable and toss well. Fold in the dried cranberries. Taste and season with salt and pepper if needed.

Ingredients

1 celery root (celeriac), peeled and julienned
1/2 small fennel bulb, trimmed and thinly sliced into crescents
1 Granny Smith apple, julienned (do not peel)
Juice of 1 lemon
Kosher salt and freshly ground black pepper
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon apple cider vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1/3 cup dried cranberries

PORK CHOPS WITH WARM FENNEL-APPLE SLAW

At my dinner table, the flavors of fall usually revolve around some combination of pork, fennel, and apples - a serendipitous trifecta of. They're a combination that I find simple to prepare and a consistently delicious hit, even with a quick preparation like this one.

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Pork Chops with Warm Fennel-Apple Slaw image

Steps:

Place a large skillet over medium-high heat with the olive oil. Season the pork chops liberally with salt and pepper and sear in the pan until deep golden brown and cooked through, about 5 minutes per side. Remove the chops to a plate and let them rest.
Return the same skillet to medium heat and add in the fennel, onion and caraway seeds. Saute, stirring frequently, until the vegetables begin to tenderize, 3 to 4 minutes. Add the mustard, vinegar and whiskey (if using) and continue cooking until the liquids have mostly reduced, 3 to 4 minutes more. Remove the pan from the heat and stir in the grated apple and reserved fennel fronds; adjust the seasoning as needed with salt and pepper.
Serve the pork chops over the warm fennel-apple slaw.

Ingredients

2 tablespoons olive oil
4 (6- to 8-ounce) bone-in pork chops (about 3/4-inch thick)
Salt and fresh ground black pepper
1 small bulb fennel, bulb and stalks thinly sliced, fronds roughly chopped, divided
1 medium onion, thinly sliced
1 teaspoon caraway seeds
1 tablespoon grainy mustard
2 tablespoons apple cider vinegar
1 tablespoon whiskey, optional
1 firm apple (such as Granny Smith or Mutsu), grated

FENNEL, CARROT AND APPLE SLAW

This is a wonderful salad, that would be a great addition to any meal, especially with pork - another great from Martha!!

Provided by Chef mariajane

Categories Low Protein

Time P15D

Yield 10 serving(s)

Number Of Ingredients 12

Fennel, Carrot and Apple Slaw image

Steps:

Toss cabbage, fennel, carrots and salt in a large bowl.
Toast fennel seeds in a medium sauté pan over medium heat, shaking the pan occsionally, until seeds are fragrant, about 3 minutes. Add shallots and 2 tablespoons oil. Cook, stirring occasionally, until shallots begin to soften, about 5-7 minutes. Stir in vinegr and raisins. Remove from heat, and let cool slightly, about 5 minutes. Stir in remaining 3 tablespoons oil.
Pour warm dressing over vegetables, and toss well. Season with pepper, and let stand for 30 minutes. Just before serving, core apple, cut into matchsticks, and mix into slaw.

Nutrition Facts : Calories 122.4, Fat 5.8, SaturatedFat 0.8, Sodium 633.7, Carbohydrate 17.9, Fiber 4.5, Sugar 9.1, Protein 2.2

Ingredients

1 small green cabbage, halved, cored and very thinly sliced (8 cups)
2 fennel bulbs, trimmed, halved, cored, and very thinly sliced (2 cups)
3 medium carrots, peeled and coarsely grated (1 1/2 cups)
2 1/2 teaspoons coarse salt
1 tablespoon fennel seed
2 shallots, peeled and chopped (1/2 cup)
4 tablespoons extra virgin olive oil
1/4 cup cider vinegar, plus
1 tablespoon cider vinegar
1/2 cup golden raisin
fresh ground pepper
1 granny smith apple

CRISPY CRACKLED PORK BELLY WITH FENNEL & APPLE SLAW

Roast the perfect pork belly with melt-in-the-mouth meat and crunchy crackling, then serve with our herby sauce and fresh slaw

Provided by Esther Clark

Categories Dinner

Time 4h30m

Yield Serves 4-6

Number Of Ingredients 17

Crispy crackled pork belly with fennel & apple slaw image

Steps:

Using a pestle and mortar, crush together the fennel seeds, coriander seeds and chilli flakes, then mix the spices into the salt. Put the pork belly in a roasting tin and slash lines across the skin (about 5mm apart) using a sharp knife. Rub the skin with most of the salt mix, and chill, uncovered, overnight.
The next day, heat the oven to 170C/150C fan/gas 3. Remove the pork from the fridge and scrape off the salt mix. Pat well with kitchen paper to remove the moisture, then re-season with the remaining salt mix. Roast for 2 hrs, then reduce the oven to 150C/130C fan/gas 2 and cook for a further 1 hr. Turn the oven up to its highest for 15-20 mins or until crackled. If your pork still hasn't crackled enough, heat the grill to its highest setting. Transfer the pork to a baking sheet and grill for 4-5 mins (watch it to make sure it doesn't burn). Cover and rest for 30 mins.
To make the slaw, mix together the lemon zest and juice with the olive oil, chilli and some seasoning in a large bowl. Toss the with the shallot, fennel and apple. Top with the fennel fronds, if you like.
Whizz together all the ingredients for the mojo verde and season to taste. Slice and serve the pork with the slaw andmojo verde on the side. Any leftover pork can be warmed and piled into crusty rolls with the slaw and mojo verde.

Nutrition Facts : Calories 670 calories, Fat 54 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 41 grams protein, Sodium 2.8 milligram of sodium

Ingredients

2 tbsp fennel seeds, crushed
1 tbsp coriander seeds, crushed
½ tsp chilli flakes
40g flaky sea salt
1.5kg boneless pork belly
1 small lemon, zested and juiced
3 tbsp extra virgin olive oil
pinch of chilli flakes
1 shallot, finely chopped
2 fennel bulbs, finely sliced, reserve the fronds to serve (optional)
2 small eating apples, thinly sliced (Braeburns work well)
1 large garlic clove
large bunch of coriander leaves
1 tsp ground coriander
½ tsp sugar
80-100ml olive oil
1 tbsp red wine vinegar

FENNEL, CARROT, AND APPLE SLAW

Anise-flavored fennel pairs nicely with sweet apples and earthy carrots for a crunchy slaw.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 11

Fennel, Carrot, and Apple Slaw image

Steps:

Toss cabbage, fennel, carrots, and salt in a large bowl.
Toast fennel seeds in a medium saute pan over medium heat, shaking the pan occasionally, until seeds are fragrant, about 3 minutes. Add shallots and 1 tablespoon oil. Cook, stirring occasionally, until shallots begin to soften, 5 to 7 minutes. Stir in vinegar and raisins. Remove from heat, and let cool slightly, about 5 minutes. Stir in remaining 3 tablespoons oil.
Pour warm dressing over vegetables, and toss well. Season with pepper, and let stand for 30 minutes. Just before serving, core apple, cut into matchsticks, and mix into slaw.

Ingredients

1 small head green cabbage, halved, cored, and very thinly sliced (8 cups)
2 fennel bulbs, trimmed, halved, cored, and very thinly sliced (2 cups)
3 medium carrots, peeled and coarsely grated (1 1/2 cups)
2 1/2 teaspoons coarse salt
1 tablespoon fennel seeds
2 shallots, peeled and chopped (1/2 cup)
4 tablespoons extra-virgin olive oil
1/4 cup plus 1 tablespoon cider vinegar
1/2 cup golden raisins
Freshly ground pepper
1 Granny Smith apple

CELERY, APPLE, AND FENNEL SLAW

Provided by Bon Appétit Test Kitchen

Categories Salad Side No-Cook Fourth of July Picnic Vegetarian Kid-Friendly Quick & Easy Mother's Day Graduation Father's Day Sukkot Backyard BBQ Buffet Apple Celery Fennel Fall Spring Summer Family Reunion Healthy Vegan Raw Potluck Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 4 to 6 servings

Number Of Ingredients 9

Celery, Apple, and Fennel Slaw image

Steps:

Whisk first 5 ingredients in a medium bowl. Add celery and celery leaves, thinly sliced fennel and chopped fennel fronds, and apple; toss to coat. Season to taste with salt and pepper.

Ingredients

3 tablespoons extra-virgin olive oil
2 1/2 tablespoons apple cider vinegar
1 1/2 tablespoons coarsely chopped fresh tarragon
2 teaspoons fresh lemon juice
1/4 teaspoon sugar
3 celery stalks, thinly sliced diagonally, plus 1/4 cup loosely packed celery leaves
2 small fennel bulbs, thinly sliced crosswise, plus 1 tablespoon chopped fennel fronds
1 firm, crisp apple (such as Pink Lady, Gala, or Granny Smith), julienned
Kosher salt and freshly ground black pepper

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