Michael Twitty, a food writer and culinary historian, celebrates Hanukkah’s miracle of oil by making fried chicken and latkes. He serves up this sweet and tangy slaw alongside.
Toss cabbage and salt in a colander set over a large bowl. Let the cabbage wilt for 30 minutes.
Plunge the cabbage into a bowl of cold water. Drain and pat dry.
Whisk vinegar, maple syrup, mustard and pepper in a large bowl. Add the cabbage, apples, spinach, scallions, parsley and tarragon; toss to coat well.