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
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.
CARROT, APPLE, AND FENNEL SLAW
This variation on coleslawincludes carrots but replaces cabbage with fenneland Granny Smith applematchsticks, tossed in a tarragon-flavored dressing.
Provided by Martha Stewart
Categories Food & Cooking
Appetizers
Number Of Ingredients 8
Steps:
- Place the yogurt, white-wine vinegar, celery seeds, salt, and tarragon in a small bowl, and whisk to combine; set aside.
- Place the carrot and fennel matchsticks and apple wedges in a medium bowl. Add the reserved yogurt dressing, and toss to combine. Serve.
Nutrition Facts : Calories 90 g, Cholesterol 1 g, Fat 1 g, Fiber 6 g, Protein 3 g, Sodium 194 g
FENNEL AND CARROT SLAW WITH OLIVE DRESSING
Steps:
- Chop enough fennel fronds to measure 3 tablespoons and reserve. Discard remaining fronds and stalks. Cut bulbs into thin matchsticks and toss with carrots in a bowl.
- Whisk together lemon juice, vinegar, oil, olives, Aleppo chile (if using), and salt to taste and toss with vegetables. Chill, covered, at least 30 minutes (for flavors to develop).
- Just before serving, stir in reserved fronds and sprinkle sun-dried tomatoes and parsley over slaw.
- What to drink:
- Chateau Reynella McLaren Vale Grenache '04
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
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
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
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.
CARROT AND APPLE SLAW
A fabulous recipe from Lidia Bastianich. I love to serve this with fish, chicken, pork...in a leaf of bib lettuce or on its own, it's delicious!! Cook time is chill time (make ahead the store in the fridge covered till ready to serve).
Provided by CindiJ
Categories Apple
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Peel and julienne carrots, then julienne the apples (leave skin on). Place in large glass bowl.
- Zest the orange over the carrot and apple mixture.
- Juice the orange over the mixture and add olive oil.
- Add the salt and pepper.
- Toss and serve cold.
Nutrition Facts : Calories 83.2, Fat 5.2, SaturatedFat 0.7, Sodium 91.9, Carbohydrate 9.7, Fiber 1.7, Sugar 6.9, Protein 0.5
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