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.
- Portion size 8 servings
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.
Nutritional facts Per serving about:
- Protein 1 g
- Calories 70.0
- Total fat 4 g
- Total carbohydrate 10 g