Chris's Sweet-and-Sour Slaw with Apple and Fennel
Chris Kimball, author of "The Yellow Farmhouse Cookbook," prepares this refreshing and delicious coleslaw to accompany his crispy, crunchy fried chicken.
- Yield: Makes about 5 cups
Source: Martha Stewart Living Television
- 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)
Toss cabbage and 1 teaspoon salt in a colander or large mesh strainer set over a medium bowl. Let stand until cabbage wilts, 1 to 4 hours. Rinse cabbage under cold running water (or in large bowl of ice water if serving slaw immediately). Press, but do not squeeze, to drain; pat dry with paper towels. (Cabbage can be stored in a resealable plastic bag and refrigerated overnight.)
Stir together onion, honey, vinegar, oil, mustard, and tarragon in a medium bowl; set dressing aside. Immediately toss cabbage, apple, and fennel in dressing. Season to taste with salt and pepper. Cover, and refrigerate until ready to serve.