Honeyed Slaw of Red and White Cabbage

Serves 4-6 ● Prep Time 15 Mins ● No Cooking Required
Honey vinegar is mixed with actual honey here, for a dressing that gives a really sweet bite and is excellent with this slaw of red and white cabbage, fennel, horseradish and herbs. Serve with sausages, chicken, cold roast beef sandwiches or fish.
method

300g red cabbage (approx. ½ cabbage), finely sliced

150g white cabbage (approx. 1/3 cabbage), finely sliced 

1 fennel bulb, trimmed and finely sliced 

3 tablespoons freshly grated horseradish 

125ml Apple Cyder Vinegar with Honey vinegar* 

100ml extra virgin olive oil

1½ tablespoons honey 

a handful of fresh leafy herbs, such as basil, tarragon, dill, chervil, parsley or a combination

salt 

*You can also use cider vinegar or white wine vinegar.

  1. Place the cabbage and fennel in a large mixing bowl.
  2. In a separate bowl, whisk together the grated horseradish, vinegar, oil, honey, and a couple of good pinches of salt. Pour over the cabbage and fennel and toss well. 
  3. Set aside for anything between 30 minutes and overnight (if you have the time – and in the fridge if overnight), then tear in the herbs and toss before serving.
ingredients

300g red cabbage (approx. ½ cabbage), finely sliced

150g white cabbage (approx. 1/3 cabbage), finely sliced 

1 fennel bulb, trimmed and finely sliced 

3 tablespoons freshly grated horseradish 

125ml Apple Cyder Vinegar with Honey vinegar* 

100ml extra virgin olive oil

1½ tablespoons honey 

a handful of fresh leafy herbs, such as basil, tarragon, dill, chervil, parsley or a combination

salt 

*You can also use cider vinegar or white wine vinegar.

method
  1. Place the cabbage and fennel in a large mixing bowl.
  2. In a separate bowl, whisk together the grated horseradish, vinegar, oil, honey, and a couple of good pinches of salt. Pour over the cabbage and fennel and toss well. 
  3. Set aside for anything between 30 minutes and overnight (if you have the time – and in the fridge if overnight), then tear in the herbs and toss before serving.