Prep Time::10 mins
Cook Time::5 mins
Additional Time:: 1 hr
Total Time:: 1 hr 15 mins
Servings::10
Yield::10 servings
Ingredients
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1 small head cabbage, cored and finely chopped
1 Granny Smith apple, cut into matchstick-size pieces
5 green onions, thinly sliced
½ cup apple cider vinegar
½ cup white sugar
3 tablespoons olive oil
3 tablespoons vegetable oil
1 tablespoon Dijon mustard
¼ teaspoon red pepper flakes
Directions
Toss cabbage, apple, and onions together in a large bowl.
Whisk vinegar, sugar, olive oil, vegetable oil, Dijon mustard, and red pepper flakes together in a saucepan over medium heat; bring dressing to a simmer. Pour hot dressing over cabbage mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate until flavors blend and slaw is cold, at least 1 hour.
Recipe Tip
If you are making this to last more than a day, it is best to salt the cabbage, let wilt for an hour, then rinse and dry it before making the slaw. This removes water from the cabbage, helping it stay crisp longer.