Apple, Fennel, and Cabbage Slaw
A crisp, herb-flecked slaw that stays crunchy for days
Why This Recipe Works
Salting the cabbage first draws out moisture, ensuring the slaw stays crisp and crunchy even after sitting in the fridge. The anise notes of the fennel and tarragon pair perfectly with the bright sweetness of the apple.
Instructions
Toss the shredded cabbage and salt together in a colander and let it drain over a bowl or sink for at least 1 hour, or up to 4 hours, to remove excess moisture.
Rinse the cabbage thoroughly under cold running water to remove the salt. Press the cabbage firmly against the sides of the colander to drain—do not squeeze it—then pat it very dry with paper towels.
Whisk the onion, vinegar, honey, tarragon, and mustard together in a medium bowl. While whisking constantly, slowly drizzle in the oil until the dressing is smooth and emulsified.
Add the prepared cabbage, apple, and fennel to the bowl and toss until everything is well coated. Season with salt and pepper to taste.
Cover and refrigerate for at least 1 hour before serving. This resting period allows the flavors to meld and the vegetables to soften slightly while remaining crisp.
Serve cold as a bright side dish or topping.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
Can I make this ahead of time?
The cabbage can be salted and drained up to 1 day ahead. Store in the refrigerator. The dressing can be made up to 3 days ahead and stored in the refrigerator. Combine everything just before serving.
What substitutions can I make?
- honey: maple syrup
