This recipe comes from an even bigger perfectionist than me…Chris Kimball of Cook’s Illustrated and America’s Test Kitchen. This coleslaw is a refreshing balance of sweet, tangy, and savory and is a great side dish to fried chicken or sandwiches. The delicate green of the cabbage and Granny Smith compliments the vibrant pink of the red onion beautifully. And it tastes even better leftover.
Apple and Fennel Coleslaw
Makes 5 Cups
1 lb green cabbage (about half a medium head), finely shredded
salt and fresh pepper
1/2 small red onion, finely chopped
1 tblsp honey
2 tblsp rice-wine vinegar (or apple cider vinegar)
2 tblsp extra-virgin olive oil
1 tsp mustard (preferably whole grain)
2 tsp minced fresh tarragon leaves
1 large Granny Smith apple, peeled, cored, and cut into 1/4-inch thick matchsticks
1 medium head fennel, halved and thinly sliced
1. Toss cabbage and 1 tsp salt in a colander set over a medium bowl. Let stand until cabbage wilts, 1 to 4 hours. Press dry between paper towels.
2. Stir together onion, honey, vinegar, oil, mustard and tarragon in a medium bowl. Immediately toss cabbage, apple and fennel in the dressing. Season with salt and pepper to taste. Cover and refrigerate until ready to serve. (It’s best to let the flavors meld for at least 1 hour)