Sweet And Sour Cabbage Salad With Apple And Fennel
Serves 6 To 8
Ingredients
1⁄2 head green cabbage (1 pound), cored and shredded (6 cups)
Salt and pepper
1⁄2 small red onion, chopped fine
1 tablespoon honey
2 tablespoons rice vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
2 teaspoons minced fresh tarragon
1 large Granny Smith apple, peeled, cored, and cut into 1⁄4-inch pieces
1 fennel bulb, stalks discarded, halved, cored, and sliced thin
Instructions
- Toss shredded 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 immediately). Press, but do not squeeze, to drain; pat dry with paper towels. (Cabbage can be stored in zipper-lock bag and refrigerated overnight.)
- Stir together onion, honey, vinegar, oil, mustard, and tarragon in medium bowl. Immediately toss cabbage, apple, and fennel in dressing. Season with salt and pepper to taste; cover and refrigerate until ready to serve. (Salad can be refrigerated for up to 1 day.)
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