Red Cabbage with Apple Slaw

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
• Directions
• 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.