Cabbage Apple Slaw
This colourful slaw makes a great accompaniment for the last barbecue of the summer, or for hearty fall and winter pot roasts. Slicing the apples this way distributes their rosy redness throughout the dish. Try to use Cortland apples, which retain their white colour longest after chopping.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| calories | 70 |
| protein | 1 g |
| fat | 4 g |
| carbohydrate | 10 g |
-
2 apples
4 cups (1 L) shredded cabbage
1 cup (250 mL) shredded carrot
2 green onions, sliced
1/4 cup (50 mL) Cider vinegar
2 tbsp (25 mL) each vegetable oil and water
1 tsp (5 mL) granulated sugar
1 tsp (5 mL) Dijon mustard
1/2 tsp (2 mL) each salt and dried dillweed
1/4 tsp (1 mL) pepper
Preparation:
Core but do not peel apples. Cut each into 16 wedges; thinly slice wedges crosswise. In large bowl, toss together apples, cabbage, carrot and onions.
Whisk together vinegar, oil, water, sugar, mustard, salt, dillweed and pepper; pour over vegetables and toss to coat well. Let stand for at least 15 minutes or for up to 6 hours.
Additional Information
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Tips:
Use sweet-tart red-skinned apples that hold shape well.To shred cabbage, cut into 1-1/2-inch (4 cm) thick wedges, leaving core intact to hold leaves together. Slice thinly across the grain, avoiding core.
Variation:
Creamy Cabbage Apple Slaw: For slightly creamy dressing, gradually whisk dressing into 1/4 cup (50 mL) light mayonnaise before tossing with salad.
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