Sprinkle with lemon zest. Whisk together the rest of the ingredients in a large bowl, then toss the fennel in the dressing until it's well coated. In a … Splash over half the lemon juice, season, then leave to rest while you make the salad. Toss the fennel, cabbage, scallions, and bacon together in a medium bowl. Pour dressing over vegetables, and toss until well coated. A light and summery snap pea-and-fennel slaw makes a crisp bed for the seared salmon in this healthy dinner recipe. Season with the salt and toss to combine. Season to … Last Updated on July 1, 2020 by Slow The Cook Down. Cabbage-Fennel-Apple Slaw} A printer-friendly recipe card is available at the bottom of this post. Step 1 Whisk first 5 ingredients in a medium bowl. Meanwhile, toss together thinly sliced large fennel bulb, chopped fennel fronds, celery ribs, red onion, 2 tablespoons olive oil, and fresh lemon juice. When you buy fennel, look for a bulb that is firm and very white. Slice fennel bulb thinly, reserving fronds. 1/4 cup freshly chopped parsley leaves. Garnish with lemon peel. Fold into fennel mixture. Trim stalks and any brown areas from fennel. Cut off stalks from fennel; reserve tops and discard stalks. Drain the cabbage, pat dry and place in a large bowl. In a large bowl, combine the cabbage, fennel, onion and apple. In a large bowl, toss together cabbage, fennel, carrots, and scallion greens. Rinse and cut out the hard core in the middle and reserve it for soup or some other stewed or braised use. For the dressing, combine well the lime juice, oils, soy, sweet chilli, sugar and ginger in a jar. I prefer to use my food processor (use the slicing attachment) or a mandoline. It’s great at barbecues and summer picnics, as a side dish with baked chicken or fish at home, or in a lunchbox with some added protein. Cut off and reserve 1/4 cup leafy fennel fronds; discard stalks. (The cabbage may need more salt, so taste as you go.) Cut the fennel (Anise) bulbs in half and remove the core. It is best made an hour or more ahead and then allow the slaw to warm to a cool room temperature. When it comes to slaws, I love them all. Set aside. Drain the apples, pat dry and add to the bowl. Winter salads are bold, crunchy and definitive, with dressings to match. Shave on a mandoline or in a food processor. This slaw can be served as a salad or a side dish – fold in some quinoa and add some toasted hazelnuts and you’ve got a … In small bowl, mix lemon juice, horseradish, oil, honey, salt and pepper until blended. Drain the fennel, squeeze gently to remove excess water, pat dry and add to the bowl of cabbage. A healthy handful of dill and parsley (I also used some fennel fronds) 4 tbsp plain flour. Finely chop fennel fronds to equal 1 1/2 Tbsp., and sprinkle over salad. chopped fresh flat-leaf parsley Salt and freshly ground pepper to taste 2 bulbs fennel, trimmed, cored and thinly sliced or mandoline-sliced 2 medium crisp apples, Gala, honey or green, peeled, halved, cored and thinly sliced 1 cup arugula leaves, or flat parsley tops Combine potatoes, remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, apple, fennel bulb, and remaining ingredients in a bowl. Using the large holes of a box grater, coarsely grate fennel bulb and cabbage. 2 eggs, beaten. Season with kosher salt and black pepper. For the slaw. Cover and refrigerate until ready to serve. It’s lemony, crisp, and refreshing, making it a super side dish to serve alongside just about any roasted or grilled entrée. Slice fennel very thin, and place in bowl. Combine the sour cream, cider vinegar, celery seeds, a pinch of salt and some pepper in a medium bowl. Brown the chops for 3 mins on each side, then remove from the heat. 400g … Recipe: Fennel Slaw. Serve alongside chicken. Combine the sliced fennel and radish in a large bowl. Mix until dressing is covering all vegetables. Cut the red onion in half, tip to root, and shave half moons the same way. Ingredients 1 large fennel bulb (or 2 medium bulbs) 1 1/2 teaspoons sugar 2 tablespoons lemon juice 1/4 cup extra virgin olive oil 1/2 teaspoon Dijon mustard 1/2 teaspoon salt 1 tablespoon chopped fresh mint 2 teaspoons minced shallot or onion Pour dressing over vegetables and toss to coat completely. It's hard to get them thin enough when slicing by hand. 1 red onion, thinly sliced. Combine the vegetables in a bowl and add the chopped, fresh dill. Both the fennel bulb and seeds have a peppery, anise-like taste, which is delicious in soups, salads, slaw, and stir fry. Add celery and celery leaves, thinly sliced fennel and chopped fennel fronds, and apple; toss to coat. Refrigerate at least 30 minutes (or up to 1 1/2 hours). Mix all of the remaining dressing ingredients in a medium sized bowl and pour over slaw mixture. I do though, like to taste the ingredients, not just the dressing. Add the fennel, apples, shredded cabbage and carrots to a large bowl. When you approach chopping vegetables with a can-do attitude, your salad world really expands into some fresh and colorful territory. STEP 1 Rub the pork with the lemon zest and fennel seeds, then heat the oil in a non-stick frying pan. Discard any wilted outer layers from fennel and cut a thin slice from base of bulb. Halve the fennel lengthwise. In this case sweet apples, crisp fennel, and crunchy Belgian endive make a light salad that’s perfect served alongside rich fall or winter food. Method. A bowlful of breadcrumbs. Heat the oven to 220°C/200°C fan/gas 7. In a bowl, stir together the yogurt, mustard, orange zest, vinegar, mayonnaise, sugar, and salt and pepper to taste. Mince enough fronds to make 1 tablespoon. One of my favorite uses for my food processor is shredded veggies. Add lemon juice, oil, sugar and toss to combine. Mix the mayonnaise, vinegar and fennel seeds and season really well. Toss with all the veg and leave for 20 minutes. Spread the pistachios in a pie pan and toast in the oven for 5 minutes, until fragrant. A mandoline, vegetable slicer, or the slicing disk of a food processor makes thinly slicing the fennel, celery, and apple very easy. Add salt and pepper. Throw corn tortillas on the grill to make impromptu tacos, a favorite weeknight dinner. Cut the ends of the radishes. you can make all elements for this salad ahead of time and assemble it just before serving for extra freshness. I like the cabbage and fennel very thin in coleslaw. Ingredients ½ cup apple cider vinegar 3 (1.5 fluid ounce) jiggers triple sec 1 teaspoon salt 4 cups shredded green cabbage 2 cups shredded purple cabbage 2 cups thinly sliced fennel bulbs 1 sweet yellow onion, thinly sliced ½ cup pine nuts So many homemade, store-bought, and restaurant-prepared slaws are dressing, with some cabbage thrown in for good measure. Juice lemons or orange and lemon in a bowl, add fennel, fronds, onions, parsley, tarragon and EVOO, and season with salt and pepper. Stir in avocado and crumbled feta. Well, almost all. I don’t stop eating salad just because it’s winter. Mix with onion. Season to taste with salt and pepper. Using a mandolin or sharp knife, thinly slice the fennel bulb and apples into thin slices and then into matchsticks. Step 2 Whisk mayonnaise, vinegar, sugar, oil, mustard, salt, and pepper together in a … In a small bowl, whisk together ginger, orange juice, oil, and vinegar; season with salt and pepper. This fennel and apple coleslaw recipe is a real treat for the tastebuds! Allow to marinate for at least 15 minutes before serving over a bed of mixed greens or arugula. In medium bowl, combine shredded fennel, reserved fennel greens, apple, carrot and cherries. Shake up your recipe repertoire with this new take on slaw. You can hand slice your fennel slaw the slicing the bulbs crosswise as thinly as possible). Step 1 Mix cabbage, onion, carrot, fennel, and parsley in a large bowl. Transfer fennel fronds, fennel, cabbage, and walnuts to bowl with dressing. Preheat the oven to 350°. Crispy and citrusy, this cabbage apple and fennel slaw is the perfect side salad to serve any time of the year. Add fennel slices to salad. 1 fennel bulb, thinly sliced. Season to taste with salt and pepper. Ingredients. Quarter fennel bulb lengthwise; slice very thinly. Slice them as thin as possible using your food processor or mandolin. This slaw is especially wonderful because the longer it sits in the refrigerator, the better it gets – the celeriac, fennel and apple soften in the dressing and the flavors develop nicely. Fennel Slaw. I started adding fennel to my coleslaw years ago when I tried this recipe from Food Network's Melissa D'Arabian and have continued to do so ever since. With a mortar and pestle, smash the garlic with salt and pepper, adding the honey, vinegar and oil slowly. Add the raisins, green onions and parsley. fresh lemon juice 3 tart apples (we like Gravensteins) 2 small heads fennel, cut into matchsticks 1 small red onion, cut in half and very thinly sliced 1/4 cup extra-virgin olive oil 2 Tbs. Homemade and easy, this salad is covered in a creamy mustard and mayo dressing. A slaw can consist of anything that can be thinly sliced. Toss first 4 ingredients in a large bowl. Very thinly slice the remaining fennel with a mandoline, a hand-held slicer, or a sharp knife. Soak the vermicelli noodles in just-boiled water for 10 minutes, then drain. The delicate fennel fronds add more mild licorice flavor to the dish. Serve slaw with pork and pan sauce. In fact, I look forward to winter salads. Ingredients 2 Tbs. Add the fennel, fronds and onion and toss together. Pour over apples and fennel; toss to coat. Fennel bulbs begin to turn brown as they get older, and while they are still very usable in this state, the freshest bulbs are the hard, white ones. Season with salt and pepper, and toss to combine. Fold in parsley and minced fennel fronds. Jump to Recipe Print Recipe This is a refreshing and vibrant winter salad with fennel and cabbage slaw with a white balsamic dressing. Garnish with fennel fronds. Watch how to make this recipe. Tear the bread into bite-size pieces, then spread over a baking tray. Toss to combine. This addictive Celery Root, Apple and Fennel Slaw is crunchy, sweet and bright. 1 medium fennel bulb with fronds ¼ cup extra-virgin olive oil 2 tablespoons cider vinegar Deselect All. This raw fennel and celery salad brings light and bright flavor to grilled marinated skirt steak. Chop enough of the reserved fennel tops to make 1 tablespoon; set aside along with … Put the onion, sugar and vinegar in a small bowl and set aside for 10 minutes. Toss again before serving. Many Southern cooks grew up peeling celebry to remove the tough outer strings. Toss together first 6 ingredients in a medium bowl. Whisk together brown sugar, 2 teaspoons sesame seeds, and next 6 ingredients in a small bowl until well blended. Transfer to a bowl and let cool, then coarsely chop. Let stand 30 minutes to wilt. Instructions Use a mandoline or good knife to thinly shave the fennel. Toss the fennel, chopped fennel fronds, onions, and fennel seeds together in a medium bowl. 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