Red Cabbage and Apple Slaw with Cider Yogurt Dressing

1. 1

   In a small saucepan boil cider or juice until reduced to about 3 tablespoons, about 15 minutes.

2. 2

   Cool cider or juice slightly and in a bowl whisk together with yogurt, parsley, and dill.

3. 3

   Dressing may be made 1 day ahead and chilled, covered.

4. 4

   Halve cabbage lengthwise and with a mandoline or sharp knife cut crosswise into very thin shreds.

5. 5

   Trim fennel stalks flush with bulb, discarding stalks, and cut fennel and cucumber into 1/4-inch dice.

6. 6

   Vegetables may be prepared up to this point 4 hours ahead and chilled separately, covered.

7. 7

   Just before serving, cut apples into julienne strips and transfer with vegetables to a large bowl.

8. 8

   Toss salad with dressing.

* Per serving · 4 servings · Values may vary.

No additional tips available.