While Sunset Red Cabbage Slaw might have “sunset” in the name, it’s the dawn of a great side dish. The tang from some vinegar and the distinct fragrance of fennel accenting the crunchy red cabbage really switches up the flavor profile of the slaw. The addition of apples adds a little sweetness and tartness to provide a refreshing balance. A creamy and spicy mayo-horseradish dressing elevates Sunset Red Cabbage Slaw to new flavor heights, which your tastebuds will be eager to scale. Get ready to ride into this delicious sunset!
Ingredients
- 1 small head red cabbage, shredded, tough bottom ribs removed
- 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, to taste
- 2 cups mayonnaise
- 3 tablespoons horseradish
Directions
Step 1 –In a large bowl, combine the cabbage, the fennel, the carrots, the apples, and the onion.
Step 2 –Douse the cabbage mixture with the apple cider vinegar.
Step 3 –Season the cabbage mixture with the salt and allow it to rest for at least 1 hour and up to overnight in the fridge.
Step 4 –Drain the excess liquid from the cabbage mixture.
Step 5 –Add the mayonnaise and the horseradish to the cabbage mixture and stir to combine.
Step 6 –Season the cabbage slaw with the salt.
Step 7 –Serve.
