Minty apple slaw
(from CLattuada’s recipe box)
If you’re making breakfast, cook ham and grits and fry some eggs. For dinner, this slaw makes a nice accompaniment to the salty meat. It is designed for maximum crunch. Prep the cabbage, onion, and apple and make the dressing ahead, if you like, but don’t add the dressing to the slaw until shortly before serving. Chop the mint just before serving, too.
Source: The Boston Globe
Categories: haven't tried, side
Ingredients
- 1 small red cabbage, cored and shredded
- 2 tart green apples, such as Granny Smith, cored and thinly sliced
- 1 sweet onion, thinly sliced
- 1/4 cup cider vinegar
- 1 tbs mayonaise
- 1 tsp sugar, or to taste
- salt, to taste
- 3/4 cup coarsely chopped mint
Directions
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In a large bowl, gently toss the cabbage, apples, and onion.
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In a small bowl, whisk together the vinegar, mayonnaise, 1 tsp sugar and salt.
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Pour the dressing over the cabbage mixture and stir to mix.
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Let the dressed slaw sit for 5 minutes, then pour off any excess dressing that collects in the bottom of the bowl.
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Add the mint and mix well.