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1
Shred cabbage using a food processor with shredding disc, or for a nicer texture thinly slice.
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2
Place the cabbage in a colander.
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3
Sprinkle with salt.
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4
Toss until well mixed.
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5
Allow to sit in the sink or over a bowl for several hours (1 to 4 hours).
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6
The salt will soften and extract some water from the cabbage.
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7
Rinse the cabbage under the cold running water.
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8
Press to remove excess water and allow to drain for 15 minutes to an hour.
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9
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.
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10
This can be done up to one day ahead.
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11
Whenever you want to make the salad.
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12
In a large bowl, add the finely chopped onions, honey, vinegar, olive oil, mustard and tarragon.
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13
Mix well with a whisk.
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14
Peel, core and cut the apple into about 1/2-inch chunks.
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15
Add the apple and cabbage to the bowl.
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16
Toss thoroughly until well combined and the dressing covers all.
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17
Taste, adjust seasoning with salt and black pepper as needed.
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18
It can be served straight away but it better to allow the flavor to mingle.
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19
Cover with plastic wrap or transfer into a air-tight container.
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20
Refrigerate for a few hours or overnight (even better) until ready to serve.
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21
This keeps wonderfully for several days in the refrigerator.
