Ingredients
6
cups shredded Chinese (napa) cabbage
1
medium tart apple, cut into julienne (matchstick-cut) strips (about 1 1/2 cups)
1
medium bulb fennel, thinly sliced (1 cup)
3
medium green onions, sliced (3 tablespoons)
2
tablespoons chopped fresh parsley
1
cup mayonnaise or salad dressing
1
tablespoon white wine vinegar
1
tablespoon lemon juice
1
tablespoon honey
2
tablespoons soy sauce
1
teaspoon sesame oil
1
tablespoon grated gingerroot
Preparation
In large bowl, stir together cabbage, apple, fennel, onion and parsley.
In small bowl, stir together remaining ingredients using a whisk; pour over cabbage mixture. Toss gently. Refrigerate 1 hour.
