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Fennel and Cabbage Slaw Recipe

Fennel and Cabbage Slaw

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Average Rating:

Total Reviews: 134

Showing 21-30 of 134

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  • on April 16, 2010

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    My sister and I made this when I was visiting. From shopping for the ingredients to making the slaw was a blast. We decided to decrease the fat in our diet, so we substituted dried cranberries, 1/2 of a sliced apple and light mayo for the bacon and full fat mayo. What can I say but that it was delicious.
    I have tried recipes from the show and have been pleased each time, keep them coming

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  • on April 10, 2010

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    Don't like mayo so just used a bit of canola oil and I also omitted the bacon. It was nice light and fresh. Will certainly make it again.

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  • on April 05, 2010

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    First off, It would have been nice to know that not all stores call fennel, fennel, I searched my town and finally found St. Anise, which the produce person said it was fennel. geeze that was my first set-back.
    Working and coring and chopping the bulb was VERY difficult. My food processer didn't like it. It was a big hassle to deal with it.
    The salad turned out ok, but won't bother doing it again.
    Like the show---made the honey and oj chicken, that turned out great! On this same show the crispy potatoes runied my fry pan, threw that receipe away along with my pan, boohoo

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  • on March 30, 2010

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    I did not think I was a fennel fan but after making this coleslaw, I am! The dressing is delicious and the fennel adds a fresh taste. Even the grandkids loved it!

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  • on March 29, 2010

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    Just made this for the second time! It is so good. I love your show. I tape it and watch some of the shows over and over! Thanks Melissa! Looking forward to more shows!

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  • on March 22, 2010

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    I loved this recipe and most of all I love this show. Melissa gives so many tips and menus that fit our lifestyle perfectly. This is a wonderful addition to the foodnetwork television. Thank you for choosing her.

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  • on March 22, 2010

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    Please, FOOD NETWORK, put a real chef on our prime time in San Antonio. We have so many experienced chefs that should be on.

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  • on February 16, 2010

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    I've made this a few times now and wouldn't change a thing. I also love that it keeps for a few days. We are a leftover eating family and this salad tastes great the next day.

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  • on February 09, 2010

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    Made this for a superbowl party and got rave reviews. I never worked with fennel before and the video of how to make this dish really helped in how to approach a fennel bulb. next time i would slice the fennel and cabbage as thinly as possible which melissa did say to do but i kind of botched! It tasted so good people were even adding it to their pulled pork sandwiches. another great recipe. thanks melissa! next time i may put some toasted sliced almonds or toasted sesame seeds in......

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  • on January 28, 2010

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    Normally I dont bother writing anything on websites but I was so surprised this didnt taste as I expected. It was so much better!

    This is really, really good. Yes it's a little crunchy (but not overly crunchy and thats so much better than a soggy slaw.

    It was my first time using fennel and my first time making slaw. I was surprised at the flavour. You smell licorice from the fennel but it doesnt make the slaw taste like licorice. It gives it a really nice bite and the shallots & bacon really makes it fantastic. It's wierd how it all comes together so nicely.

    I made it to taste and probably used a little more bacon than mentioned, but not much more - maybe just a slice.

    mmmmmmmmmmmmmmm!

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