Tangy Apple-Cabbage Slaw
(from Bethany’s recipe box)
SERVES 6 TO 8
In step 1, the salted, rinsed, and dried cabbage can be refriger- ated in a zipper-lock bag for up to 24 hours. To prep the apples, cut the cored apples into 1⁄4- inch-thick planks, then stack the planks and cut them into thin matchsticks.
Source: Cook's Country•JUNE/JULY 2008
Categories: Salads
Ingredients
- 1 medium head green cabbage, cored and chopped fine
- 2 teaspoons salt
- 2 Granny Smith apples, cored and cut into thin matchsticks (see note)
- 2 scallions, sliced thin
- 6 tablespoons vegetable oil
- 1⁄2 cup cider vinegar
- 1⁄2 cup sugar
- 1 tablespoon Dijon mustard
- 1⁄4 teaspoon red pepper flakes
Directions
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Toss cabbage and salt in colander set over medium bowl. Let stand until wilted, about 1 hour. Rinse cabbage under cold water, drain, dry well with paper towels, and transfer to large bowl. Add apples and scallions and toss to combine.
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Bring oil, vinegar, sugar, mustard, and pepper flakes to boil in saucepan over medium heat. Pour over cabbage mixture and toss to coat. Cover with plastic and refrigerate at least 1 hour or up to 1 day. Serve.