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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)


  1. 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.)

  2. 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.

Cook's Notes

After chopping the cabbage, Chris sprinkles it with a teaspoon of salt and lets it sit for a few hours to draw out the excess water. Unsalted cabbage will leech water into the dressing, making the slaw overly wet and separating the dressing from the greens.

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