Recipe for Sweet and Sour Slaw with Apple and Fennel 
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Yield:
6
Ingredients:
Amount Ingredient
1 lb green cabbage shredded fine
salt and freshly ground pepper
1/2 sm red onion chopped fine
1 tbl honey
2 tbl rice-wine vinegar
2 tbl olive oil
1 tsp mustard
2 tsp minced fresh tarragon leaves
1 lrg peeled cored Granny Smith apple
cut into 1/4-inch pieces
Instructions:
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"

Yield: 5 cups

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