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Chris's Sweet-And-Sour Slaw With Apple And Fennel

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1 pound (about half a medium head) green cabbage, finely shredded

Salt and freshly ground pepper

1/2 small red onion, finely chopped

1 tablespoon honey

2 tablespoons rice-wine vinegar

2 tablespoons olive oil

1 teaspoon mustard

2 teaspoons minced fresh tarragon leaves

1 large Granny Smith apple, peeled, cored, and cut into 1/4-inch pieces

1 medium head fennel, thinly sliced (about 2 1/2 cups)

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