Ingredients

• 1 pound (about 1/2 medium head) green cabbage, shredded fine
• 1 teaspoon salt
• 1/2 small red onion, chopped fine
• 1 tablespoon honey
• 2 tablespoons rice wine vinegar
• 2 tablespoons olive oil
• 1 teaspoon mustard
• 2 teaspoons minced fresh tarragon leaves
• 1 large Granny Smith apple, peeled, cored and cut into 1/4-inch pieces
• 1 medium head fennel, sliced thin (about 2 1/2 cups)
• Coarse salt and ground black pepper

Browse by ingredient

Instructions

1. Toss cabbage and 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up 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. (Can be stored in sealable bag and refrigerated overnight.)
2. Stir together onion, honey, vinegar, oil, mustard and tarragon in 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.