Sweet and Sour Cabbage Salad with Apple and Fennel

This Sweet and Sour Cabbage Salad with Apple and Fennel is a refreshing and flavorful salad that showcases the natural spicy-sweetness and crunch of cabbage. The vinaigrette made with honey, mustard, and tarragon complements the cabbage perfectly, while the addition of fresh apple and fennel adds a delightful crispness. Salting and draining the cabbage before dressing it ensures that the salad remains flavorful and avoids becoming watery. This salad is a delightful option for potlucks, picnics, or as a side dish for any meal.

SERVES 6 TO 8

INGREDIENTS:

• ½ head green cabbage, cored and shredded (6 cups)
• Salt and pepper
• ½ small red onion, chopped fine
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 2 teaspoons minced fresh tarragon
• 1 teaspoon Dijon mustard
• 2 tablespoons extra-virgin olive oil
• 1 large Granny Smith apple, peeled, cored, and cut into ¼-inch pieces
• 1 fennel bulb, stalks discarded, bulb halved, cored, and sliced thin

INSTRUCTIONS:

1. Toss the shredded cabbage with 1 teaspoon of salt and let it drain in a colander for at least 1 hour or up to 4 hours.
2. Rinse the cabbage under cold running water (or in a large bowl of ice water if serving immediately). Press the cabbage, but do not squeeze it, to drain excess water, then pat it dry with paper towels. The cabbage can be refrigerated for up to 24 hours.
3. In a medium bowl, whisk together the chopped red onion, rice vinegar, honey, minced tarragon, Dijon mustard, and extra-virgin olive oil to create the honey-mustard vinaigrette.
4. Add the drained and dried cabbage, chopped apple, and sliced fennel to the bowl with the vinaigrette. Toss everything together to coat the vegetables with the dressing.
5. Season the salad with salt and pepper to taste. Cover and refrigerate for at least 1 hour or up to 1 day to allow the flavors to meld together.

VARIATIONS:

Cabbage and Red Pepper Salad with Lime-Cumin Vinaigrette:

• Substitute red cabbage for green cabbage.
• Add 1 teaspoon grated lime zest and 2 tablespoons lime juice to the vinaigrette.
• Use rice vinegar or sherry vinegar.
• Add 1 tablespoon honey, 1 teaspoon ground cumin, and a pinch of cayenne pepper to the vinaigrette.
• Include 2 tablespoons of extra-virgin olive oil.
• Add 1 red bell pepper, stemmed, seeded, and cut into thin strips to the salad.

Confetti Cabbage Salad with Spicy Peanut Dressing:

• Add 1 large grated carrot to the shredded cabbage.
• Use 2 tablespoons of smooth peanut butter for the dressing.
• Include 2 tablespoons of peanut or vegetable oil in the dressing.
• Add 2 tablespoons of rice vinegar and 1 tablespoon of soy sauce to the dressing.
• Include 2 chopped garlic cloves, 1 teaspoon of honey, 1 tablespoon of grated fresh ginger, and ½ a stemmed, halved, and seeded jalapeño chile to the dressing.
• Add 4 trimmed, halved lengthwise, and thinly sliced radishes and 4 sliced scallions to the salad.

TIPS:

• Salting the Cabbage: Salting the shredded cabbage and allowing it to drain helps to draw out excess moisture, preventing the salad from becoming too watery. It also enhances the cabbage’s flavor and texture.
• Cabbage Varieties: You can use green cabbage for this recipe, but you can also try red cabbage or a mix of both for added color and flavor variation.
• Cabbage Storage: Store the cabbage salad in the refrigerator for at least an hour before serving to allow the flavors to meld together. The salad can be made ahead of time and refrigerated for up to 24 hours, making it a convenient option for meal prep.

These variations add exciting flavors and textures to the cabbage salad, making it a versatile and delicious dish for any occasion. Enjoy the sweet and sour flavor combination, crisp vegetables, and tangy dressings in these delightful cabbage salads.