Instructions

Julienne the cabbages, carrots and onions as fine as possible. We may be helped by a Magefesa food processor with the cutting function position. Once chopped, set it on a kitchen fine strainer and let it rest in the fridge for about 30 minutes until it starts releasing juices. Prepare a sauce by mixing, in the jar of a Magefesa blender, the mayonnaise with the cream until we get a creamy texture.
Add the mustard, honey, lemon juice and apple juice and continue beating for a couple of minutes more. Season to taste and spice with fennel and dill to taste. Set the salad in a bowl and season with the sauce stirring well. Serve it cold as garnish in barbecues and grills.    
If we want to make a lighter sauce, substitute the mayonnaise by Greek yogurt.