Apple Fennel Coleslaw

Apple Fennel Coleslaw (Copyright)

I prefer Agave Nectar and mustard flour mixed with lemon juice (1 tbs of mustard flour-1 tbs of fresh squeezed lemon juice) for dressing. This combination gives the salad unique sweet-bitter flavor and excellent as side dish for shrimps or salmon.
Makes about 5 cups
Ingredients:
- 1 pound green cabbage, finely shredded
- Salt and freshly ground pepper
- 1/2 small red onion, finely chopped
- 1 tbs Agave nectar
- 2 tbs apple cider vinegar
- 2 tablespoons olive oil
- 1 tbs mustard flour mix with 1 tbs lemon juice
- 2 teaspoons minced fresh tarragon leaves
- 1 large Granny Smith apple, peeled, cored, and cut into 1/4-inch pieces
- 1 medium head fennel, thinly slices (about 2 1/2 cups)
1. Toss cabbage and 1 teaspoon salt in a colander set over a medium bowl. Let stand until cabbage wilts, 1 to 4 hours. Rinse cabbage under cold running water (or in large bowl of ice water if serving slaw immediately). Press, but do not squeeze, to drain; pat dry with paper towels. Cabbage can be stored in a resealable plastic bag and refrigerated overnight. I let it stay longer for better taste.
2. Stir together onion, agave, vinegar, oil, prepared mustard, and tarragon in a medium bowl; set dressing aside. Immediately toss cabbage, apple, and fennel in dressing. Season to taste with salt and pepper. Cover and refrigerate until ready to serve.
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Enjoy