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1 pound green cabbage, shredded fine

1 teaspoon salt

1/2 small red onion, chopped fine

1 tablespoon honey

2 tablespoons rice wine vinegar

2 tablespoons olive oil

1 teaspoon dry mustard

1 teaspoon celery seed

2 teaspoons minced fresh tarragon leaves

1 large Granny Smith apple, peeled, cored and chopped

1 medium head fennel, sliced thin

Salt and freshly ground pepper to taste

1. Toss cabbage and 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour. Rinse cabbage under cold running water (or in large bowl of ice water if serving soon). Drain well. Place in large bowl. Set aside.
2. Combine onion, honey, vinegar, oil, mustard, celery seed and tarragon leaves to make dressing. Set aside.
3. Prepare apple and fennel, add to cabbage in bowl. Pour dressing over all and toss to mix. Season to taste with salt and pepper. Cover, and refrigerate until ready to serve.

Serves 8.