Fennel Carrot And Apple Slaw Recipes

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.

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.

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

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.

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.

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.

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.