Organic Buying Club of So. Fla.

This recipe can be prepared in 45 minutes or less.

For dressing:
3/4 cup clear apple cider or apple juice
1 cup sour cream
1 tsp parsley flakes
1 tsp dill leaves

For salad:
1/2 medium head red cabbage (about 1 pound)
1 large fennel bulb (sometimes called anise; about 1 pound

2 apples

Make dressing:
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 sour cream, parsley, and dill. Dressing may be made 1 day ahead and chilled, covered.

Make salad:
Halve cabbage lengthwise and with a mandoline or sharp knife cut crosswise into very thin shreds. Trim fennel stalks flush with bulb, discarding stalks, and cut fennel. Vegetables may be prepared up to this point 4 hours ahead and chilled separately, covered.

Just before serving, cut apples into julienne strips and transfer with vegetables to a large bowl. Toss salad with dressing.

Tip: may be served on a bed of lettuce leaves.

Serves 4 as a side dish.