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.