Best 10 Swedish Cole Slaw With Fennel Recipes

Swedish cole slaw with fennel is a refreshing and flavorful salad that is perfect for any occasion. It is made with shredded cabbage, fennel, carrots, and celery, and is dressed with a creamy mayonnaise-based dressing.

Let's cook with our recipes!

CREAMY COLESLAW WITH FENNEL

Creamy Coleslaw with Fennel image

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

Ingredients

1 ½ pounds green cabbage, finely shredded
1 red onion, finely shredded
2 carrots, peeled and finely shredded
1 large fennel bulb, finely shredded
3 tablespoons finely chopped fresh parsley
1 ½ cups mayonnaise
¾ cup raspberry chardonnay vinegar
¾ cup white sugar
¼ cup vegetable oil
2 tablespoons dry mustard
1 teaspoon salt
1 teaspoon ground black pepper

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

ITALIAN FENNEL COLESLAW

Italian Fennel Coleslaw image

Provided by Valerie Bertinelli

Categories side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 21

Ingredients

1/3 cup mayonnaise
1/3 cup white wine vinegar
1/4 cup olive oil
1 tablespoon prepared horseradish
1/2 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 teaspoon Italian Seasoning, recipe follows
10 cups very thinly sliced green cabbage (about 1/2 large head)
4 scallions, thinly sliced
3 medium carrots, grated
1 large bulb fennel, trimmed, halved and sliced paper thin on a mandoline
3 tablespoons chopped fresh flat-leaf parsley
3 tablespoons dried basil
3 tablespoons dried marjoram
3 tablespoons dried oregano
3 tablespoons dried parsley
1 tablespoon granulated garlic
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes

Steps:

In a large bowl, whisk together the mayonnaise, vinegar, olive oil, horseradish, red pepper flakes, Italian seasoning, 1 teaspoon salt and 1/4 teaspoon pepper. Add the cabbage, scallions, carrots, fennel and parsley; toss to coat. Season to taste with salt and pepper. Let stand in the refrigerator for 15 minutes before serving.
In a small bowl, mix together the basil, marjoram, oregano, parsley, granulated garlic, rosemary, thyme and red pepper flakes. Store in a jar with a tight-fitting lid.

RED CABBAGE & FENNEL COLESLAW

Red cabbage & fennel coleslaw image

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

Ingredients

½ small red cabbage , shredded
2 medium carrots , coarsely grated
1 fennel bulb , cut into quarters and shredded
2 shallots , thinly sliced
50g mayonnaise

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

NORWEGIAN COLESLAW

Norwegian Coleslaw image

This tasty recipe was give to me by a friend whose ancestors were from Norway. I especially enjoy bringing this salad dish to family get-togethers since I can make it days ahead. A pint of it also makes a nice gift.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 12-16 servings.

Number Of Ingredients 10

Ingredients

1 medium head cabbage
1 tablespoon salt
1-1/2 cups sugar
1 cup vinegar
1 teaspoon mustard seed
1 teaspoon celery seed
2 cups chopped celery
1 small green pepper, chopped
1 small sweet red pepper, chopped
2 carrots, shredded

Steps:

Shred cabbage and toss with salt. Cover and refrigerate at least 2 hours. In a saucepan, heat sugar, vinegar, mustard and celery seeds. Cook until the sugar dissolves, about 10 minutes. Cool completely. Add to the cabbage along with remaining vegetables; toss. Cover and refrigerate at least 1 week before serving. Keeps for 4-6 weeks in the refrigerator.

Nutrition Facts :

SWEDISH COLESLAW

Swedish Coleslaw image

Make and share this Swedish Coleslaw recipe from Food.com.

Provided by D. Todd Miller

Categories Greens

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 large head of cabbage, shredded
1 medium green bell pepper, chopped
1 large onion, chopped
1/2 teaspoon mustard seeds
1/2 teaspoon celery seed
1 cup sugar
1 cup white vinegar
2/3 cup oil

Steps:

Mix shredded cabbage, bell pepper, onion, mustard seed, and celery seed in a bowl with a cover. Set aside.
In a saucepan, bring sugar, vinegar, and oil to a boil, and pour over cabbage while hot. Do NOT stir cabbage mixture until cold.
Cover and place in the refrigerator. This will keep for several days.

Nutrition Facts : Calories 417.9, Fat 24.7, SaturatedFat 3.2, Sodium 41.1, Carbohydrate 48.9, Fiber 5.5, Sugar 42.5, Protein 3.5

FENNEL SLAW WITH ORANGE, CUMIN AND CHILIES

Fennel Slaw With Orange, Cumin And Chilies image

Provided by Molly O'Neill

Categories weekday, salads and dressings

Time 1h15m

Yield Four servings

Number Of Ingredients 11

Ingredients

3 medium-size fennel bulbs, trimmed and julienned, green tops reserved
2 tablespoons fennel seeds, crushed
3/4 teaspoon ground cumin
1/4 teaspoon crushed red-pepper flakes
1 teaspoon grated orange zest
1 small clove garlic, peeled and minced
3 tablespoons fresh lemon juice
3 tablespoons fresh orange juice
1 1/2 teaspoons extra-virgin olive oil
2 teaspoons salt
Freshly ground pepper to taste

Steps:

Place the fennel in a large bowl. In a small bowl, combine the fennel seeds, cumin and pepper flakes. Add this to the fennel and toss to coat. Whisk together the orange zest, garlic, lemon juice, orange juice, olive oil, salt and pepper. Pour over the fennel and toss well. Let stand at room temperature for 1 hour. Chop 1/4 cup of the fennel tops and toss them into the salad. Divide among 4 plates and serve.

Nutrition Facts : @context http, Calories 91, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 3 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 475 milligrams, Sugar 8 grams

SCANDINAVIAN FENNEL, APPLE COLE SLAW

Scandinavian Fennel, Apple Cole Slaw image

This slaw stays crisp because the vegetables are sliced, not grated. You will be carried away with the buttermilk/caraway combination dressing. Adapted from Moosewood Restaurant New Classics cookbook. Cook time is chill time.

Provided by Sharon123

Categories Salad Dressings

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups thinly sliced fennel
3 cups thinly sliced green cabbage
3 cups red cabbage, thinly sliced
3 cups apples, peeled, cored, thinly sliced
1 1/2 cups celery, thinly sliced
1/3 cup vegetable oil (suggest light olive oil)
2 teaspoons ground caraway seeds
1 1/2 cups buttermilk
2 tablespoons sugar
2 tablespoons cider vinegar
salt

Steps:

Place fennel, green and red cabbage, apples, and celery in a bowl.
In a separate small bowl, whisk together the oil, caraway, buttermilk, sugar, and vinegar.
Pour the marinade over the vegetables and toss thoroughly.
Cover and chill for about 1 hour. Add salt to taste just before serving. Enjoy!

Nutrition Facts : Calories 212.9, Fat 13, SaturatedFat 1.9, Cholesterol 2.5, Sodium 112.3, Carbohydrate 23, Fiber 4.4, Sugar 16.7, Protein 3.8

FENNEL SLAW

Fennel Slaw image

Categories Salad Vegetable Side Picnic Vegetarian Backyard BBQ Fennel Summer Chill Cabbage Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 16

Ingredients

For dressing
1 tablespoon fennel seeds
1 tablespoon anise seeds
1/3 cup mayonnaise
1/2 cup red-wine vinegar
3/4 teaspoon salt
1/2 teaspoon black pepper
For slaw
2 medium fennel bulbs (sometimes called anise; 1 to 1 1/2 lb total), stalks cut off and discarded but fronds reserved
1 tablespoon fresh lemon juice
1 small green cabbage (2 to 2 1/2 lb, preferably Savoy), any tough outer leaves discarded
1 large carrot, coarsely grated (1 cup)
1 small red onion, halved lengthwise, then thinly sliced lengthwise (1 cup)
1/4 cup finely chopped fresh flat-leaf parsley
Special Equipment
an electric coffee/spice grinder

Steps:

Make dressing:
Toast fennel and anise seeds in a dry heavy skillet over moderate heat, shaking occasionally, until lightly browned, then cool. Coarsely grind fennel and anise seeds in grinder. Whisk together ground seeds and remaining dressing ingredients in a small bowl.
Make slaw:
Halve fennel bulbs lengthwise, then cut out and discard cores. Thinly slice fennel crosswise and toss with lemon juice in a very large bowl. Finely chop enough fennel fronds to measure 1/4 cup and add to sliced fennel.
Quarter cabbage and cut out and discard core. Thinly slice cabbage crosswise and add to fennel along with carrot, onion, parsley, and dressing and toss well. Chill, covered, at least 1 hour to allow flavors to develop.

FENNEL SLAW

Fennel Slaw image

Categories Salad Vegetable Side No-Cook Fourth of July Picnic Quick & Easy Backyard BBQ Mayonnaise Fennel Fall Summer Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons cider vinegar, or to taste
1/3 cup mayonnaise
1/2 teaspoon freshly ground black pepper, or to taste
2 teaspoons sugar
1 1/2 tablespoons chopped fresh dill
1/2 teaspoon finely grated fresh lemon zest
1/8 teaspoon salt
1 1/2 lb fennel (sometimes called anise; about 1 1/2 large bulbs)

Steps:

Whisk together all ingredients except fennel.
Trim fennel stalks flush with bulb, discarding stalks, and remove any discolored outer layers. Halve fennel through root end and discard core. Thinly slice fennel with a mandoline or other manual slicer.
Toss fennel with enough dressing to coat, then season with salt and pepper.

FRAGRANT PORK WITH FENNEL SLAW

Fragrant pork with fennel slaw image

This fruity, fresh coleslaw goes beautifully with pork, or it's great as part of a buffet

Provided by Good Food team

Categories Dinner, Main course

Time 16m

Number Of Ingredients 9

Ingredients

4 pork chops , trimmed of fat
zest and juice 1 lemon
1 tsp fennel seeds
0.5 tbsp olive oil
1 large fennel bulb , finely sliced
1 red apple , cored and sliced
1 small red onion , finely sliced
2 tbsp mayonnaise and 1 tbsp natural yogurt, mixed together
50g chopped walnut

Steps:

Rub the pork with the lemon zest and fennel seeds, then heat the oil in a non-stick frying pan. Brown the chops for 3 mins on each side, then remove from the heat. Splash over half the lemon juice, season, then leave to rest while you make the salad.
Mix together the sliced fennel, apple, onion, mayo mix and nuts. Season with black pepper and squeeze in the remaining lemon juice to taste. Serve the pork with the pan juices spooned over, and the fennel slaw on the side. Great with jacket potatoes.

Nutrition Facts : Calories 366 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Protein 36 grams protein, Sodium 0.35 milligram of sodium

Tips:

For a more authentic Swedish flavor, use a mild vinegar, such as white wine vinegar or apple cider vinegar.
If you don't have any fennel seeds, you can use caraway seeds instead.
Be sure to thinly slice the cabbage and fennel so that they will absorb the dressing better.
If you want a creamier coleslaw, you can add a dollop of sour cream or yogurt to the dressing.
For a sweeter coleslaw, you can add a spoonful of honey or maple syrup to the dressing.
Coleslaw is a great side dish for grilled meats, fish, or chicken.

Conclusion:

Swedish coleslaw with fennel is a refreshing and flavorful side dish that is perfect for any summer gathering. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and delicious side dish, give this Swedish coleslaw a try!