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
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.
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.
Creamy Cabbage Apple Slaw: For slightly creamy dressing, gradually whisk dressing into 1/4 cup (50 mL) light mayonnaise before tossing with salad.