Purple Cabbage Apple Slaw Recipe

by: Kate McMillan

Summary:

Nothing screams “summer barbecue” like a big bowl of fresh slaw. This lightened-up version skips the mayonnaise and instead features a tangy vinaigrette for a crispy fresh take on a classic. Use this purple cabbage and apple slaw recipe as a base and swap in your own favorite ingredients. Different varieties of cabbage, shredded broccoli or brussels sprouts and a variety of herbs all work beautifully.

Ingredients:

• 1 small purple cabbage, cored and shredded
• 1 1/2 cups shredded carrots
• 3 scallions, sliced
• 1/2 cup cilantro leaves, roughly chopped
• 1 green apple, cored, thinly sliced and then cut in half again
• 5 tablespoons apple cider vinegar
• 2 teaspoons Dijon mustard
• 2 teaspoons honey
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons olive oil

Directions:

1. In a large mixing bowl, combine the cabbage, carrots, scallions, cilantro and green apple.
2. In a small bowl, stir together the apple cider vinegar, Dijon mustard, honey, salt and pepper.
3. Whisk in the olive oil and then pour over the cabbage mixture. Stir to combine and then check for seasoning and add salt and pepper to taste.
4. Serve cold or at room temperature.

Notes:

You can add some extra nutty crunch to this with the addition of toasted nuts such as almonds or hazelnuts.

For a bit of heat, add a sliced jalapeno.

Any fresh herbs are wonderful in a slaw, so feel free to use whatever you have on hand: parsley, cilantro, basil or tarragon.

For a mayo version, make the dressing with 3 tablespoons mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon kosher salt and ½ teaspoon black pepper.