Sweet and sour slaw with apple and fennel

6 servings

Ingredients

Quantity Ingredient
1 pounds Green cabbage; shredded fine
Salt and freshly ground pepper
½ 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 Peeled cored Granny Smith apple
Cut into 1/4-inch pieces
1 medium Fennel head; sliced thin

Directions

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 resealable plastic 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. Makes about 5 cups; serves 6 to 8.

Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Yield: "5 cups" Per serving: 56 Calories (kcal); 5g Total Fat; (70% calories from fat); trace Protein; 4g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Recipe by: Recipe from Chris Kimball Converted by MM_Buster v2.0n.

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