American Easy

Sweet and Sour Cabbage Salad with Apple and Fennel

Name: Sweet and Sour Cabbage Salad with Apple and Fennel
Prep time: PT20MINUTES
Total time: PT1HOUR15MINUTES
Yield: 6 servings
Cuisine: American
Ingredients: 1/2 head green cabbage (cored and shredded (about 6 cups)); 1 tsp salt (for draining); 1/2 small red onion (chopped fine); 2 tbsp rice vinegar; 1 tbsp honey; 2 tsp fresh tarragon (minced); 1 tsp Dijon mustard; 2 tbsp extra-virgin olive oil; 1 large Granny Smith apple (peeled, cored, and cut into 1/4-inch pieces); 1 bulb fennel bulb (stalks discarded, bulb halved, cored, and sliced thin); 1/4 tsp black pepper (to taste)

A crisp, bright slaw with a honey-mustard vinaigrette

americanvegetariangluten-freequickno-cooksaladside

— (0 ratings)

⏱️ 1 hour 15 minutes Total Time

🍽️ 6 Serves

95 Calories

1g Protein

14g Carbs

5g Fat

Why This Recipe Works

Salting and draining the cabbage is the key to a crisp slaw that won't turn watery after dressing. This version balances the leaves' natural spice with tart Granny Smith apples and fresh fennel.

Instructions

Toss the cabbage with salt in a colander set over a bowl. Let it stand for at least 1 hour — this draws out excess moisture so the salad stays crisp and the flavors remain concentrated.

Press the cabbage firmly against the colander to squeeze out any remaining liquid, then pat dry with paper towels to remove surface moisture.

Whisk the onion, vinegar, honey, tarragon, and mustard together in a large bowl. Slowly whisk in the oil until the dressing is thick and emulsified.

Add the cabbage, apple, and fennel to the dressing. Toss until the ingredients are well coated, season with pepper, and serve immediately while the fruit and fennel are at their crunchiest.