TANGY APPLE & CABBAGE SLAW

By BobD

Ingredients

• 6-8 SERVINGS
• We reveal the secrets to tender cabbage, crunchy apples, and the sweet-and-spicy dressing that brings them together in this Southern barbecue side dish.
• 1 medium head green cabbage , cored and chopped fine
• 2 teaspoons salt
• 2 Granny Smith apples , cored and cut into thin matchsticks (see note)
• 2 scallions , sliced thin
• 6 tablespoons vegetable oil
• 1/2 cup cider vinegar
• 1/2 cup sugar
• 1 tablespoon Dijon mustard
• 1/4 teaspoon red pepper flakes

Details

Servings 6
Adapted from cookscountrytv.com

Preparation

Step 1

In step 1, the salted, rinsed, and dried cabbage can be refrigerated in a zipper-lock bag for up to 24 hours.

To prep the apples, cut the cored apples into 1/4-inch-thick planks, then stack the planks and cut them into thin matchsticks.

INSTRUCTIONS

Toss cabbage and salt in colander set over medium bowl. Let stand until wilted, about 1 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 1 hour or up to 1 day.

Serve.