Apple-Cabbage Slaw

1 medium head green cabbage, cored and chopped fine
2 scallions, sliced thin
2 Granny Smith apples, cored, cut into thin matchsticks*
2 tsp. salt
1/2 c. cider vinegar
1 Tbsp. Dijon mustard
6 Tbsp. vegetable oil
1/2 c. sugar
1/4 tsp. red pepper flakes

*Cut cored apples into 1/4-inch planks, then stack planks and cut into thin matchsticks. Toss cabbage and salt in colander set over medium bowl. Let stand until wilted, about one 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. 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 one hour or up to one day. Serves six – eight.

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