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Red Cabbage Slaw

Original recipe from Martha Stewart
kept bysimbakins
recipe by

1 head red cabbage, shredded (about 6 cups)
2 bulbs fennel, cored and juliened
3 carrots, grated
2 Granny Smith apples, juliened
1 red onion, very thinly sliced
1 cup apple cider vinegar
Kosher salt
1 1/2 cup mayonnaise
2 to 3 tablespoons horseradish sauce

Combine the cabbage, fennel, carrots, apples, and onion in a large bowl.  Douse with the vinegar, season with salt, and let sit at least one hour.  This will soften the cabbage and make it seem cooked.  Drain the cabbage of excess liquid but still keep it fairly juicy.  Stir in the mayonnaise and horseradish.  Taste for seasoning and add slat to taste.



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