Honeyed Slaw of Red and White Cabbage
Honey vinegar is mixed with actual honey here, for a dressing that gives a really sweet bite and is excellent with this slaw of red and white cabbage, fennel, horseradish and herbs. Serve with sausages, chicken, cold roast beef sandwiches or fish.
- Place the cabbage and fennel in a large mixing bowl.
- In a separate bowl, whisk together the grated horseradish, vinegar, oil, honey, and a couple of good pinches of salt. Pour over the cabbage and fennel and toss well.
- Set aside for anything between 30 minutes and overnight (if you have the time – and in the fridge if overnight), then tear in the herbs and toss before serving.