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Categories:Viewed: 37 - Published at: 6 years ago
Ingredients
- 1 pound cabbage shredded or sliced fine, 1/2 of smallish cabbage
- 1 teaspoon salt
- 1/4 cup red onion finely chopped
- 1 tablespoon honey
- 2 tablespoon white wine vinegar
- 2 tablespoon olive oil, extra-virgin
- 2 teaspoons dijon mustard or more to taste
- 1 teaspoon tarragon leaves dried, or 1 teaspoon freshly chopped
- 1 large apples any kind
- 1 x salt and black pepper to taste
Method
- Shred cabbage using a food processor with shredding disc, or for a nicer texture thinly slice.
- Place the cabbage in a colander.
- Sprinkle with salt.
- Toss until well mixed.
- Allow to sit in the sink or over a bowl for several hours (1 to 4 hours).
- The salt will soften and extract some water from the cabbage.
- Rinse the cabbage under the cold running water.
- Press to remove excess water and allow to drain for 15 minutes to an hour.
- At this point, you can put the cabbage into a zip-lock bag and keep it refrigerate until you are ready to make the salad.
- This can be done up to one day ahead.
- Whenever you want to make the salad.
- In a large bowl, add the finely chopped onions, honey, vinegar, olive oil, mustard and tarragon.
- Mix well with a whisk.
- Peel, core and cut the apple into about 1/2-inch chunks.
- Add the apple and cabbage to the bowl.
- Toss thoroughly until well combined and the dressing covers all.
- Taste, adjust seasoning with salt and black pepper as needed.
- It can be served straight away but it better to allow the flavor to mingle.
- Cover with plastic wrap or transfer into a air-tight container.
- Refrigerate for a few hours or overnight (even better) until ready to serve.
- This keeps wonderfully for several days in the refrigerator.
