Ingredients Jump to Instructions ↓

  1. 1 pound (about half a medium head) green cabbage, finely shredded

  2. Salt and freshly ground pepper

  3. 1/2 small red onion, finely chopped

  4. 1 tablespoon honey

  5. 2 tablespoons rice-wine vinegar

  6. 2 tablespoons olive oil

  7. 1 teaspoon mustard

  8. 2 teaspoons minced fresh tarragon leaves

  9. 1 large Granny Smith apple, peeled, cored, and cut into 1/4-inch pieces

  10. 1 medium head fennel, thinly sliced (about 2 1/2 cups)

Instructions Jump to Ingredients ↑

  1. « » Toss cabbage and 1 teaspoon salt in a colander or large mesh strainer set over a medium bowl. Let stand until cabbage wilts, 1 to 4 hours. Rinse cabbage under cold running water (or in large bowl of ice water if serving slaw immediately). Press, but do not squeeze, to drain; pat dry with paper towels. (Cabbage can be stored in a resealable plastic bag and refrigerated overnight.)

  2. Stir together onion, honey, vinegar, oil, mustard, and tarragon in a medium bowl; set dressing aside. Immediately toss cabbage, apple, and fennel in dressing. Season to taste with salt and pepper. Cover, and refrigerate until ready to serve.


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