gluten-free cabbage slaw recipe Archives | GFF Magazine https://gffmag.com Gourmet gluten-free magazine with recipes and lifestyle and travel tips for food lovers Thu, 22 Feb 2024 23:52:43 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.2 https://gffmag.com/wp-content/uploads/2019/04/cropped-gff_favicon-32x32.jpg gluten-free cabbage slaw recipe Archives | GFF Magazine https://gffmag.com 32 32 Gluten-Free Red Cabbage and Fennel Slaw with Horseradish Vinaigrette Recipe https://gffmag.com/gluten-free-red-cabbage-and-fennel-slaw-with-horseradish-vinaigrette-recipe/ https://gffmag.com/gluten-free-red-cabbage-and-fennel-slaw-with-horseradish-vinaigrette-recipe/#respond Sat, 21 Aug 2021 22:30:00 +0000 https://gffmag.com/?p=211913 Read More]]> It’s easy to make a great gluten-free coleslaw. But what about an easy gluten-free slaw that stands out as extra special? Also easy–IF you have the right recipe. This one hails from one of our favorite chefs, Niki Ford, who has a knack for turning the everyday into the divine. Make this recipe for yourself and taste just how much better a truly fantastic slaw can be.

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Horseradish, fennel, and dill happily join forces in this bold purple slaw to offer a punchy, crunchy counterpoint to other picnic fare.
Servings 6 people
Calories 206kcal

Ingredients

  • 1 small red onion thinly sliced
  • 1 1⁄2 tablespoons fresh lemon juice
  • Kosher salt
  • 1 1⁄2 large fennel bulbs trimmed
  • 4 1⁄2 cups thinly sliced red cabbage
  • 1 large carrot peeled and grated or cut into matchsticks
  • 2 tablespoons finely minced flat-leaf parsley
  • 2 tablespoons finely minced fresh dill
  • 4 1⁄2 tablespoons finely grated fresh horseradish root or 3 tablespoons prepared horseradish
  • 3 tablespoons champagne vinegar
  • 1⁄3 cup good-quality extra-virgin olive oil
  • 3 tablespoons mayonnaise

Instructions

  • In a large bowl, toss the onion with the lemon juice and a pinch of salt. Let marinate for at least 10 minutes.
  • Remove the tough outer layer of the fennel bulbs. Using a mandoline or a sharp knife, thinly slice the bulbs crosswise.
  • Add the fennel, cabbage, carrot, parsley, and dill to the bowl of marinated onion. Sprinkle with 1 teaspoon salt and lightly massage the mixture with your hands for about a minute to wilt the cabbage a bit. Let the slaw rest for 15 minutes, discarding any liquid that collects in the bowl.
  • In a small bowl, whisk together the horseradish and vinegar, then whisk in the olive oil. Toss the slaw with the vinaigrette and the mayonnaise and serve.

Nutrition

Calories: 206kcal | Carbohydrates: 12g | Protein: 2g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 102mg | Potassium: 480mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2650IU | Vitamin C: 50mg | Calcium: 70mg | Iron: 1mg

Photo: Maren Caruso

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