Reviews Add Rating & Review 7 Ratings 5 star values: 3 4 star values: 0 3 star values: 3 2 star values: 1 1 star values: 0
Back to Fennel, Carrot, and Apple Slaw All Reviews for Fennel, Carrot, and Apple Slaw - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Fennel, Carrot, and Apple Slaw Recipe Summary Servings: 10
Ingredients Ingredient Checklist 1 small head green cabbage, halved, cored, and very thinly sliced (8 cups) 2 fennel bulbs, trimmed, halved, cored, and very thinly sliced (2 cups) 3 medium carrots, peeled and coarsely grated (1 1/2 cups) 2 1/2 teaspoons coarse salt 1 tablespoon fennel seeds 2 shallots, peeled and chopped (1/2 cup) 4 tablespoons extra-virgin olive oil 1/4 cup plus 1 tablespoon cider vinegar 1/2 cup golden raisins Freshly ground pepper 1 Granny Smith apple
Cook’s Notes Add the apples right before serving, otherwise they will turn brown and lose their crunch.
Gallery Fennel, Carrot, and Apple Slaw
Recipe Summary Servings: 10
Gallery
Fennel, Carrot, and Apple Slaw
Fennel, Carrot, and Apple Slaw
Fennel, Carrot, and Apple Slaw
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
Ingredients
Ingredients
- 1 small head green cabbage, halved, cored, and very thinly sliced (8 cups) 2 fennel bulbs, trimmed, halved, cored, and very thinly sliced (2 cups) 3 medium carrots, peeled and coarsely grated (1 1/2 cups) 2 1/2 teaspoons coarse salt 1 tablespoon fennel seeds 2 shallots, peeled and chopped (1/2 cup) 4 tablespoons extra-virgin olive oil 1/4 cup plus 1 tablespoon cider vinegar 1/2 cup golden raisins Freshly ground pepper 1 Granny Smith apple
Directions
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.
Cook’s Notes Add the apples right before serving, otherwise they will turn brown and lose their crunch.
Cook’s Notes
Add the apples right before serving, otherwise they will turn brown and lose their crunch.
Reviews
Add Rating & Review 7 Ratings 5 star values: 3 4 star values: 0 3 star values: 3 2 star values: 1 1 star values: 0
Reviews
Add Rating & Review 7 Ratings 5 star values: 3 4 star values: 0 3 star values: 3 2 star values: 1 1 star values: 0
Add Rating & Review
7 Ratings 5 star values: 3 4 star values: 0 3 star values: 3 2 star values: 1 1 star values: 0
7 Ratings 5 star values: 3 4 star values: 0 3 star values: 3 2 star values: 1 1 star values: 0
7 Ratings 5 star values: 3 4 star values: 0 3 star values: 3 2 star values: 1 1 star values: 0
5 star values: 3 4 star values: 0 3 star values: 3 2 star values: 1 1 star values: 0
All Reviews for Fennel, Carrot, and Apple Slaw
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Fennel, Carrot, and Apple Slaw
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
