Red Cabbage Slaw

1. 1

   Combine the cabbage, fennel, carrots, apples and onion in a large bowl.

2. 2

   Douse with the vinegar, season with salt and let sit at least 1 hour.

3. 3

   This will soften the cabbage and make it seem almost cooked, but it will still have a great texture.

4. 4

   Drain the cabbage of excess liquid but still keep it fairly juicy.

5. 5

   Stir in the mayonnaise and horseradish.

6. 6

   Taste for seasoning and add salt.

7. 7

   The result should be a creamy and tart slaw.

8. 8

   Photograph by Andrew McCaul

* Per serving · 4 servings · Values may vary.

No additional tips available.