Sweet and Sour Cabbage Salad with Apple and Fennel

Name: Sweet and Sour Cabbage Salad with Apple and Fennel
Yield: Serves 6 to 8 (Makes about 5 cups)
Ingredients: 1 pound, green cabbage (about 1/2 medium head), shredded; 1 teaspoon, table salt; 1/2 , small red onion, chopped fine; 1 tablespoon, honey; 2 tablespoons, rice vinegar; 2 tablespoons, olive oil; 1 teaspoon, mustard; 2 teaspoons, minced fresh tarragon; 1 , Granny Smith apple (large), peeled, cored, and cut into 1/4-inch pieces; 1 medium head, fennel, cored and sliced thin (about 2 1/2 cups)

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Appears in Cook's Illustrated September/October 1999

Salting ahead of time creates pickle-crisp cabbage that is perfect for combining with bold flavors.

SERVES6 to 8 (Makes about 5 cups)

TIME20 minutes, plus 1 hour standing

WHY THIS RECIPE WORKS

Cabbage salads are diluted by the cabbage itself. Its cells are full of water that leaches out once a salad is allowed to sit. One way to solve this problem in our coleslaw recipe, we figured, was to get rid of some of this water before mak...

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