Chefmom posted 05-30-99
Source: Martha Stewart
Sweet and Sour Slaw with Apple and Fennel
Makes about 5 cups; serves 6 to 8
1 pound green cabbage (about half a medium
head), shredded fine
Salt and freshly ground pepper
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)
Toss cabbage and 1 teaspoon salt in colander or large mesh trainer 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 resealable plastic bag and refrigerated overnight.
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.