Chris's Sweet-and-Sour Slaw with Apple and Fennel
- 1 pound (about half a medium head) green cabbage, finely shredded
- Salt and freshly ground pepper
- 1/2 small red onion, finely chopped
- 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, thinly sliced (about 2 1/2 cups)
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Granny smith apple, peeled, cored, and cut into 1/4-inch pieces, large (1)
- Green cabbage (1 pound)
- Red onion, small (1/2)
- Tarragon, fresh leaves (2 teaspoons)
- Condiments
- Mustard (1 teaspoon)
- Rice-wine vinegar (2 tablespoons)
- Cooking & Baking
- Fennel (1 medium head)
- Honey (1 tablespoon)
- Olive oil (2 tablespoons)
- Salt and freshly ground pepper (1)
Preparation
Read recipe preparation on marthastewart.com
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Published July 29, 2011 (1 year ago).
1 person saved this recipe.
