| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | 6 | Servings | ||
INGREDIENTS
| 1 | lb | Green cabbage, shredded fine |
| Salt and freshly ground | ||
| pepper | ||
| 1/2 | Red onion, chopped fine | |
| 1 | T | Honey |
| 2 | T | Rice-wine vinegar |
| 2 | T | Olive oil |
| 1 | t | Mustard |
| 2 | t | Minced fresh tarragon leaves |
| 1 | Peeled cored Granny Smith | |
| apple | ||
| Cut into 1/4-inch pieces | ||
| 1 | Fennel head, sliced thin |
INSTRUCTIONS
Toss cabbage and 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up 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. (Can be stored in resealable plastic bag and refrigerated overnight.) 2. Stir together onion, honey, vinegar, oil, mustard, and tarragon in 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. Makes about 5 cups; serves 6 to 8. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "5 cups" Per serving: 56 Calories (kcal); 5g Total Fat; (70% calories from fat); trace Protein; 4g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Recipe by: Recipe from Chris Kimball Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 66
Calories From Fat: 36
Total Fat: 4.6g
Cholesterol: 0mg
Sodium: 60.1mg
Potassium: 81.2mg
Carbohydrates: 8.6g
Fiber: <1g
Sugar: 5.3g
Protein: <1g