Red Cabbage and Apple Slaw with Cider Yogurt Dressing

• 3/4 cup clear apple cider or apple juice
• 3/4 cup plain nonfat yogurt
• 2 tablespoons chopped fresh flat-leafed parsley leaves
• 2 tablespoons finely chopped fresh dill leaves
• 1/2 medium head red cabbage (about 1 pound)
• 1 large fennel bulb (sometimes called anise; about 1 pound)
• 1/2 English cucumber
• 2 Granny Smith apples

1. In a small saucepan boil cider or juice until reduced to about 3 tablespoons, about 15 minutes.
2. Cool cider or juice slightly and in a bowl whisk together with yogurt, parsley, and dill.
3. Dressing may be made 1 day ahead and chilled, covered.
4. Halve cabbage lengthwise and with a mandoline or sharp knife cut crosswise into very thin shreds.
5. Trim fennel stalks flush with bulb, discarding stalks, and cut fennel and cucumber into 1/4-inch dice.
6. Vegetables may be prepared up to this point 4 hours ahead and chilled separately, covered.
7. Just before serving, cut apples into julienne strips and transfer with vegetables to a large bowl.
8. Toss salad with dressing.

clear apple cider, nonfat yogurt, flatleafed parsley, dill, head red cabbage, fennel, cucumber, apples

Taken from www.epicurious.com/recipes/food/views/red-cabbage-and-apple-slaw-with-cider-yogurt-dressing-15297 (may not work)