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Recipe courtesy of Anne Burrell

From: Food Network Magazine

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Total:: 1 hr 20 min
Prep:: 1 hr 20 min

Yield:: 12 cups

Level:: Easy

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.

Courtesy of Food Network Magazine

My Private Notes

Name: Red Cabbage Slaw
Prep time: P0Y0M0DT1H20M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 12 cups
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

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