FENNEL SLAW RECIPE RECIPES

Name: Asian Style Slaw
Prep time: 10 min
Total time: 10 min
Yield: 12 servings
Ingredients: 1 bunch (6 large) scallions, trimmed and thinly sliced; 2 (16-ounce) bags coleslaw mix or 1 (16-ounce) bag each of shredded green and shredded red cabbage; 1 small red onion, thinly sliced; 1/4 cup soy sauce; 1/4 cup lemon juice; 1/4 cup vegetable oil; 2 tablespoons grated fresh ginger (from about a 1-inch piece); 2 tablespoons white vinegar; 2 tablespoons dark brown sugar; 2 teaspoons Asian sesame oil; 2 teaspoons sesame seeds, optional; 1 teaspoon salt; 20 grinds black pepper

ASIAN STYLE SLAW RECIPE | DAVE LIEBERMAN | FOOD NETWORK

Asian Style Slaw Recipe | Dave Lieberman | Food Network image

I always like to have a few salads at my BBQ to balance out the heavier stuff. Cole slaw is one of the classics, and I love it, but I like to make it my own by mixing in a few Asian flavors. I use the pre-shredded coleslaw mix that comes in bags at the supermarket or for red and green shredded cabbage packaged separately. And then I dress it up with some other fresh ingredients to make an outstanding and different kind of slaw.

Provided by Dave Lieberman

Categories side-dish

Total Time 10 minutes

Prep Time 10 minutes

Yield 12 servings

Number Of Ingredients 13

Ingredients

1 bunch (6 large) scallions, trimmed and thinly sliced
2 (16-ounce) bags coleslaw mix or 1 (16-ounce) bag each of shredded green and shredded red cabbage
1 small red onion, thinly sliced
1/4 cup soy sauce
1/4 cup lemon juice
1/4 cup vegetable oil
2 tablespoons grated fresh ginger (from about a 1-inch piece)
2 tablespoons white vinegar
2 tablespoons dark brown sugar
2 teaspoons Asian sesame oil
2 teaspoons sesame seeds, optional
1 teaspoon salt
20 grinds black pepper

Steps:

Rough up the scallion slices a little with your fingers so all the little layers of the scallion whites separate. Toss the coleslaw mix or both kinds of cabbage, the red onion and scallions together in a large bowl until everything is thoroughly mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated. Before serving, simply bring the slaw back to room temperature, make the dressing and toss.
Stir the remaining ingredients together in a small bowl until blended, then pour over the vegetables. Serve within 1 hour of dressing or the cabbage will get wilty and sad.

Nutrition Facts : Calories 90 calorie, FatContent 5 grams, SaturatedFatContent 0.5 grams, CholesterolContent 0 milligrams, SodiumContent 654 milligrams, CarbohydrateContent 10 grams, FiberContent 2 grams, ProteinContent 2 grams, SugarContent 6 grams

CRISP WINTER SLAW RECIPE - BBC FOOD

Crisp winter slaw recipe - BBC Food image

This is a fresher, brighter alternative to the classic Christmas coleslaw. Crunchy red cabbage, fennel, apple and toasted nuts are finished off with a sprinkling of blue cheese. Perfect with cold meats or even a couple of sausages.

Provided by Nigel Slater

Prep Time 30 minutes

Cook Time 10 minutes

Yield Serves 2-3

Number Of Ingredients 12

Ingredients

½ red cabbage
1 bulb fennel
1 stick celery
1 (sharp) apple
1 lemon, juiced
8 walnuts
1 tbsp red wine vinegar
pinch salt
1 tbsp Dijon mustard
1 tbsp groundnut oil
1 tbsp walnut oil
100g/3½oz Stilton

Steps:

Finely slice the red cabbage, fennel and celery and combine in a large salad bowl. Slice the apple into discs, lay onto a plate and squeeze a lemon over in order to stop it discolouring.
Toast the walnuts in a dry frying pan for two minutes and set aside.
For the dressing, take a separate bowl and to it add the red wine vinegar, a little salt, some Dijon mustard and both walnut and groundnut oil. Whisk them together.
Now toss all the components together in a salad bowl. Crumble over large chunks of Stilton, trickle the dressing and serve with some of the green fronds from the fennel bulb.

More about "fennel slaw recipe recipes"

BEST WINTER VEG COLESLAW | JAMIE OLIVER

Coleslaw is something most of us have grown up eating, yet a lot of the time it must have been made so badly! With this in mind, I want to bring it back with a vengeance. I’ve used yoghurt instead of mayonnaise to bind the vegetables because it not only tastes better, in my opinion, but it’s also healthier.
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 103 calories per serving

1. Peel the carrots and trim the fennel. If you're using beetroot or celeriac, peel these. Remove the outer leaves of the cabbage, if using.
2. Shred the carrots, fennel, and your choice of radishes, beetroot, turnip or celeriac on a mandolin (use the guard), or use the julienne slicer in your food processor. Put the veg into a mixing bowl.
3. Peel the onion and shallot, and slice as finely as you can, along with the cabbage, if using. Add these to the bowl of veg.
4. In a separate bowl, mix half the lemon juice, a lug of extra virgin olive oil, yoghurt and mustard. Pick the herb leaves and chop, then stir into the dressing.
5. Pour the dressing over the veg and mix well to coat everything. Season to taste with sea salt, freshly ground black pepper and the rest of the lemon juice, if you like.
6. Really delicious served with thinly sliced leftover roast lamb, pork or rare roast beef, drizzled with extra virgin olive oil.

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ASIAN STYLE SLAW RECIPE | DAVE LIEBERMAN | FOOD NETWORK

I always like to have a few salads at my BBQ to balance out the heavier stuff. Cole slaw is one of the classics, and I love it, but I like to make it my own by mixing in a few Asian flavors. I use the pre-shredded coleslaw mix that comes in bags at the supermarket or for red and green shredded cabbage packaged separately. And then I dress it up with some other fresh ingredients to make an outstanding and different kind of slaw.
From foodnetwork.com
Reviews 4.6
Total Time 10 minutes
Category side-dish
Calories 90 calorie per serving

Stir the remaining ingredients together in a small bowl until blended, then pour over the vegetables. Serve within 1 hour of dressing or the cabbage will get wilty and sad.

See details

CRISP WINTER SLAW RECIPE - BBC FOOD

This is a fresher, brighter alternative to the classic Christmas coleslaw. Crunchy red cabbage, fennel, apple and toasted nuts are finished off with a sprinkling of blue cheese. Perfect with cold meats or even a couple of sausages.
From bbc.co.uk
Reviews 4.6
Cuisine British

Now toss all the components together in a salad bowl. Crumble over large chunks of Stilton, trickle the dressing and serve with some of the green fronds from the fennel bulb.

See details

BEST WINTER VEG COLESLAW | JAMIE OLIVER

1. Peel the carrots and trim the fennel. If you're using beetroot or celeriac, peel these. Remove the outer leaves of the cabbage, if using.
2. Shred the carrots, fennel, and your choice of radishes, beetroot, turnip or celeriac on a mandolin (use the guard), or use the julienne slicer in your food processor. Put the veg into a mixing bowl.
3. Peel the onion and shallot, and slice as finely as you can, along with the cabbage, if using. Add these to the bowl of veg.
4. In a separate bowl, mix half the lemon juice, a lug of extra virgin olive oil, yoghurt and mustard. Pick the herb leaves and chop, then stir into the dressing.
5. Pour the dressing over the veg and mix well to coat everything. Season to taste with sea salt, freshly ground black pepper and the rest of the lemon juice, if you like.
6. Really delicious served with thinly sliced leftover roast lamb, pork or rare roast beef, drizzled with extra virgin olive oil.

See details

PORK CHOPS WITH HORSERADISH CABBAGE AND CUCUMBER SLAW RECIPE

Tender pork, piquant horseradish, and crunchy cabbage and cucumbers make for one seriously satisfying weeknight dinner.
From womansday.com
Total Time 20 minutes
Category low-carb, dinner party, dinner, main dish
Cuisine American
Calories 402 calories per serving

Heat oven to 425 degrees F. Heat the oil in a large oven-safe skillet over medium-high heat. Season the pork chops with 1/2 teaspoon each salt and pepper and cook until golden brown, 2 to 3 minutes per side. Transfer the skillet to the oven and roast until the pork is just cooked through, 5 to 6 minutes. Meanwhile, in a large bowl, whisk together the sour cream, vinegar, horseradish, and 1/4 teaspoon each salt and pepper. Stir in the dill and onion. Add the cabbage and fennel (if using) and toss to combine; fold in the cucumber. Serve the chops with the slaw and potatoes, if desired, and sprinkle with more dill, if desired.

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ASIAN COLESLAW RECIPE: HOW TO MAKE IT - TASTE OF HOME

Here's an Asian slaw recipe without all the greasy mayonnaise. It's well-liked by the people who've tried it. A bit of sugar mellows the tangy Asian coleslaw dressing. —Alta Goodman of Canton, South Dakota
From tasteofhome.com
Reviews 4.8
Total Time 15 minutes
Category Lunch, Side Dishes
Calories 75 calories per serving

In a large bowl, combine the cabbage, carrots, green onions and cilantro. In a small bowl, whisk together the remaining ingredients. Pour over cabbage mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled.

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CREAMY COLESLAW RECIPE: HOW TO MAKE IT

For me, this is the best coleslaw recipe because a package of shredded cabbage and carrots really cuts down on prep time. This creamy coleslaw recipe is great for potlucks or to serve to your family on a busy weeknight. —Renee Endress, Galva, Illinois
From tasteofhome.com
Reviews 4.6
Total Time 10 minutes
Category Side Dishes
Calories 283 calories per serving

Place coleslaw mix in a large bowl. In a small bowl, combine the remaining ingredients; stir until blended. Pour over coleslaw mix and toss to coat. Refrigerate until serving.

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