| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 1 hr 20 min |
| Yield: | 12 cups |
| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 1 hr 20 min |
| Yield: | 12 cups |
Ingredients
- 1 small head red cabbage, tough bottom ribs removed, shredded (about 6 cups)
- 2 bulbs fennel, cored and julienned
- 3 carrots, grated
- 2 Granny Smith apples, julienned
- 1 red onion, very thinly sliced
- 1 cup apple cider vinegar
- Kosher salt
- 1 1/2 to 2 cups mayonnaise
- 2 to 3 tablespoons horseradish
Instructions
- Combine the cabbage, fennel, carrots, apples and onion in a large bowl. Douse with the vinegar, season with salt and let sit at least 1 hour. This will soften the cabbage and make it seem almost cooked, but it will still have a great texture.
- Drain the cabbage of excess liquid but still keep it fairly juicy. Stir in the mayonnaise and horseradish. Taste for seasoning and add salt. The result should be a creamy and tart slaw.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 292 |
| Total Fat | 26 g |
| Saturated Fat | 4 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 2 g |
| Cholesterol | 13 mg |
| Sodium | 453 mg |
| Serving Size | 1 of 12 servings |
| Calories | 292 |
| Total Fat | 26 g |
| Saturated Fat | 4 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 2 g |
| Cholesterol | 13 mg |
| Sodium | 453 mg |
Reviews
Thought the vinegar soak worked well. I recommend you drain it well or it will be too vinegar-y. I left out the fennel but enjoyed the apples in the slaw. I also used red horseradish so everything blended well – similar color.
Not lovin the fennel
I’ve never been a big fan of slaw, and my kids would never touch it. I made this last week for a BBQ and we ran out. It was so good with the kick of horseradish and apple. Love, love, love it! Thanks, Anne
Oh Anne – your slaw is incredible! I’ve never been a big fan of slaw until now. You’ve absolutely converted me. It’s sweet but tangy at the same time, and super easy to make. I’ve never used fennel before (even the check-out guy at the grocery store didn’t know what it was), but I fooled my husband by letting him smell it, then taste it, with his eyes closed – he thought he was getting a licorice stick and was surprised (in a good way) when he tasted! Not only do I now have a fabulous slaw recipe, but I’ve learned how to work with a new ingredient too. Thank you!!