Best 10 Cabbage Fresh Fennel And Carrot Slaw Recipes
Colorful and nutritious, cabbage, fresh fennel, and carrot slaw is a refreshing and versatile dish that can serve as a healthy side or a light meal. The combination of the crunchy cabbage, the crisp fennel, and the sweet carrots creates a vibrant texture and flavor profile, while the tangy dressing adds a zesty kick. Whether you prefer a classic mayonnaise-based dressing or a lighter vinaigrette, this salad offers endless possibilities for customization, making it a perfect choice for a variety of occasions.
Here are our top 10 tried and tested recipes!
CABBAGE, FRESH FENNEL, AND CARROT SLAW
Categories Salad Onion Side No-Cook Vegetarian Mayonnaise Fennel Carrot Summer Cabbage Sour Cream Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 9
Steps:
- Combine cabbage, fennel, onion, and carrot in large bowl. Whisk mayonnaise, sour cream, lemon juice, sugar, and hot sauce in medium bowl to blend. Season dressing to taste with salt and pepper. Add dressing to cabbage mixture; toss to coat. Season slaw to taste with salt and pepper. Refrigerate at least 1 hour and up to 2 hours, tossing occasionally. Transfer to serving bowl.
FENNEL AND CABBAGE SLAW
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Toss the fennel, cabbage, scallions, and bacon together in a medium bowl. Whisk the mayonnaise, vinegar, fennel fronds, sugar, and salt and pepper, to taste, in a small bowl. Add the dressing to the slaw and toss to coat.
CABBAGE AND FENNEL SLAW
This simple slaw is great for picnics or backyard barbecues. Fennel updates the classic recipe by adding a sweet licorice flavor.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 45m
Number Of Ingredients 9
Steps:
- In a large bowl, toss together cabbage, fennel, carrots, and scallion greens. In a small bowl, whisk together ginger, orange juice, oil, and vinegar; season with salt and pepper. Pour dressing over vegetables and toss to coat completely. Refrigerate at least 30 minutes (or up to 1 1/2 hours). Toss slaw before serving.
Nutrition Facts : Calories 118 g, Fat 7 g, Fiber 3 g, Protein 2 g
WINTER CABBAGE & FENNEL SLAW WITH POMEGRANATE
Get your Christmas sides sorted with this festive slaw, with winter cabbage, fennel, carrots, walnuts and pomegranate. It's perfect for a Boxing Day buffet
Provided by Anna Glover
Time 25m
Number Of Ingredients 12
Steps:
- Whisk the oil, orange zest and juice, the vinegar, ginger and chilli together in a large bowl with some seasoning. Add the fennel, spring onions or chives, carrots and cabbage, and toss well in the dressing.
- Just before serving, cut the pomegranate in half and press the seeds out into the bowl, so the juices also run into the bowl. Lightly toss again, season, and serve with the walnuts and parsley scattered over.
Nutrition Facts : Calories 170 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium
GREEN CABBAGE AND FENNEL SLAW
This crunchy salad features sweet raisins and hearty walnuts.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 7
Steps:
- In a medium bowl, combine vinegar, oil, and raisins. Season dressing with salt and pepper, and set aside.
- Cut off and reserve 1/4 cup leafy fennel fronds; discard stalks. Using the large holes of a box grater, coarsely grate fennel bulb and cabbage. Transfer fennel fronds, fennel, cabbage, and walnuts to bowl with dressing. Season with salt and pepper, and toss to combine.
Nutrition Facts : Calories 205 g, Fat 12 g, Protein 5 g, SaturatedFat 1 g
RED CABBAGE & FENNEL COLESLAW
Liven up weeknight meals and barbecues with this superhealthy side salad
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 15m
Number Of Ingredients 5
Steps:
- Place all the vegetables in a bowl, then toss well. Stir in the mayonnaise to coat the salad, then season with lots of black pepper and a little salt. Any leftovers can be stored in a sealed container in the fridge for up to two days.
Nutrition Facts : Calories 117 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.19 milligram of sodium
CREAMY COLESLAW WITH FENNEL
This is a nice alternative cole slaw recipe. If you don't have raspberry chardonnay vinegar, cider vinegar, white balsamic, or champagne vinegar will work, as well.
Provided by Jayma Sanderson Smith
Categories Salad Coleslaw Recipes With Mayo
Time 50m
Yield 10
Number Of Ingredients 12
Steps:
- Mix cabbage, onion, carrot, fennel, and parsley in a large bowl.
- Whisk mayonnaise, vinegar, sugar, oil, mustard, salt, and pepper together in a separate bowl; pour over cabbage mixture and toss to coat.
- Cover bowl with plastic wrap and refrigerate until chilled, about 30 minutes.
Nutrition Facts : Calories 406.2 calories, Carbohydrate 28.9 g, Cholesterol 12.5 mg, Fat 32.6 g, Fiber 3.9 g, Protein 2.7 g, SaturatedFat 4.8 g, Sodium 471.3 mg, Sugar 21.2 g
FENNEL AND CARROT SLAW WITH OLIVE DRESSING
Provided by Farid Zadi
Categories Salad Olive Tomato Side No-Cook Vegetarian Low Cal High Fiber Vinegar Lemon Fennel Carrot Winter Healthy Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
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
SAUTÉED CABBAGE WITH FENNEL AND GARLIC RECIPE - (3.8/5)
Provided by Dr_Mom
Number Of Ingredients 8
Steps:
- 1. Place cabbage in large bowl and cover with cold water; let stand for 3 minutes. Drain cabbage well and set aside. Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add fennel bulb and 1/4 teaspoon salt and cook, stirring occasionally, until softened, 8 to 10 minutes. Add garlic and pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds. Transfer fennel mixture to small bowl. 2. Return now-empty skillet to medium-high heat, add 1 tablespoon oil, and heat until shimmering. Add cabbage and sprinkle with 1/2 teaspoon salt. Cover and cook, without stirring, until cabbage is wilted and lightly browned on bottom, about 3 minutes. 3. Stir and continue to cook, uncovered, until cabbage is crisp-tender and lightly browned in places, about 4 minutes longer, stirring once halfway through cooking. Remove skillet from heat. Stir in fennel mixture, reserved fennel fronds, and lemon juice. Season with salt to taste, transfer to serving bowl, drizzle with remaining 1 tablespoon oil, and sprinkle with Parmesan. Serve.
CARROT CABBAGE SLAW
This crunchy salad with a homemade honey dressing is light and could complement almost any main dish. -Geordyth Sullivan, Cutler Bay, Florida
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large serving bowl, combine the cabbage, carrots, apples, raisins and walnuts. , In a small bowl, combine the honey and lemon juice until smooth. Stir in the sour cream, salt, pepper and, if desired, nutmeg. Stir into cabbage mixture. Chill until serving.
Nutrition Facts : Calories 176 calories, Fat 6g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 71mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 2g fiber), Protein 3g protein.
Tips:
- Utilize a sharp knife or mandoline for precise and even slicing of the vegetables.
- For a more intense fennel flavor, use the fennel fronds along with the bulb.
- If desired, add a pinch of red pepper flakes for a touch of heat.
- For a sweeter slaw, use a sweeter variety of apple, such as Honeycrisp or Fuji.
- If you don't have a food processor, finely chop the vegetables by hand.
- For a tangy variation, use rice vinegar instead of apple cider vinegar.
- Garnish the slaw with fresh herbs, such as parsley, cilantro, or mint.
- Serve the slaw immediately or chill it for later use.
Conclusion:
This cabbage, fresh fennel, and carrot slaw is a delicious and refreshing side dish that is perfect for any occasion. With its vibrant colors and flavors, it is sure to be a hit with everyone who tries it. Whether you are looking for a healthy and light meal or a tasty addition to your next barbecue, this slaw is sure to please. So next time you are in need of a quick and easy side dish, give this recipe a try. You won't be disappointed!
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