Ingredients:

1 pound green cabbage
(about half a medium head)
shredded fine
Salt and freshly ground
pepper
1/2 small red onion
chopped fine
1 tablespoon honey
2 tablespoons rice-wine
vinegar
2 tablespoons olive oil
1 teaspoon mustard
2 teaspoons minced fresh
tarragon leaves
1 large Granny Smith
apple, peeled, cored,
and cut into 1/4-inch
pieces
1 medium head fennel,
sliced thin (about
2 1/2 cups)

Instructions:

1. Toss cabbage and 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up 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. (Can be stored in resealable plastic bag and refrigerated overnight.)
2. Stir together onion, honey, vinegar, oil, mustard, and tarragon in 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.

serves 6 to 8