500 g green cabbage, finely shredded 1 lb
salt & pepper to taste
1 small red onion, finely chopped
15 ml honey 1 tbsp
25 ml rice-wine vinegar 2 tbsp
25 ml olive oil 2 tbsp
5 ml mustard 1 tsp
10 ml fresh tarragon leaves, minced 2 tsp
OR
2 ml dried tarragon 1/2 tsp
1 large granny smith apple, peeled, cored and cut into 1/4 in (.5 cm) pieces
1 ml medium head fennel, thinly sliced 2 1/2 cup
Toss cabbage and 1 teaspoon (5 ml) salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts about 1 to 4 hours. Rinse cabbage under cold running water. Press, but do not squeeze, to drain. Pat dry with paper towels. (cabbage can be stored in resealable plastic bag and refrigerated overnight)
Stir together onion, honey, vinegar, oil, mustard, and tarragon in large bowl. Immediately toss cabbage, apple and fennel in dressing. Season to taste with salt and pepper. Cover and refrigerate until ready to serve.
Serves 6