Red Cabbage and Apple Slaw with Chevre Cider Dressing
¾ cup apple cider or apple juice
¾ cup Spreadable Goat Chevre (Goat Curd)
2 tablespoons chopped Italian flat parsley leaves
2 tablespoons finely chopped fresh dill leaves
½ medium-head red cabbage, about 1 pound
1 large fennel bulb (a.k.a. anise), about 1 pound
½ English cucumber
2 Granny Smith apples
In a small saucepan boil cider or juice until reduced to about 3 tablespoons, about 15 minutes. Cool cider or juice slightly and in a bowl whisk together with Chevre, parsley and dill. Dressing may be made 1 day ahead and chilled, covered.
Halve cabbage lengthwise and with a mandolin or sharp knife cut crosswise into very thin shreds. Trim fennel stalks flush with bulb, discarding stalks, and cut fennel and cucumber into ¼ -inch dice. Vegetables may be prepared up to this point 4 hours ahead and chilled separately, covered.
Just before serving, cut apples into julienne strips. Place apples and vegetables in a large bowl. Toss salad with dressing. Serve.