Best Recipes Ever - 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.

Ingredients:

2 apples
4 cups (1 L) shredded cabbage
1 cup (250 mL) shredded carrots
2 green onions, sliced
1/4 cup (50 mL) cider vinegar
2 tbsp (25 mL) vegetabIe oil
2 tbsp (25 mL) water
1 tsp (5 mL) granulated sugar
1 tsp (5 mL) Dijon mustard
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) 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:

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.

Servings: 8

Tags: apples, cabbage, carrots, cider vinegar, Dijon mustard, dill, green onions, pepper, salt, sugar, vegetable oil, water