Aspall Cyder - Cider and Vinegar

Honeyed Slaw of Red and White Cabbage

4 - 6

15 minutes

Cooking time

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.
  1. Place the cabbage and fennel in a large mixing bowl.
  2. 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. 
  3. 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.