| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
|
6 |
servings |
INGREDIENTS
| 1 |
lb |
Green cabbage; shredded fine |
|
|
Salt and freshly ground pepper |
| 1/2 |
sm |
Red onion; chopped fine |
| 1 |
tb |
Honey |
| 2 |
tb |
Rice-wine vinegar |
| 2 |
tb |
Olive oil |
| 1 |
ts |
Mustard |
| 2 |
ts |
Minced fresh tarragon leaves |
| 1 |
lg |
Peeled cored Granny Smith apple |
|
|
Cut into 1/4-inch pieces |
| 1 |
md |
Fennel head; sliced thin |
INSTRUCTIONS
1. 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
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