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Sweet and Tangy Cabbage and Green Apple Coleslaw Recipe

Coleslaw Recipe
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This coleslaw recipe is naturally sweetened, tangy, and crunchy from the homemade vinaigrette! Perfect for parties or as a side dish.

Ingredients

Scale
  • 1 pound green cabbage, cored, thinly sliced (it's better to be under a pound than over a pound for this recipe)
  • 1 1/2 teaspoons sea salt, divided
  • 1 medium Granny smith apple, cored, and thinly sliced into match sticks

Coleslaw Dressing

  • 5 tablespoons red wine vinegar
  • 1/4 cup small diced red onion
  • 2 tablespoons olive-oil-based mayo
  • 1 tablespoon whole-grain dijon mustard
  • 2 tablespoons pure maple syrup
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cracked black pepper
  • 3 tablespoons olive oil

Instructions

Wilt the Cabbage Leaves

  1. To prepare the cabbage, begin by removing the tough outer leaves. Next, cut the cabbage in half and lay each half flat on the cutting board. Remove the core and then slice the cabbage thinly using a sharp knife. If you prefer a finer texture, you can also use a mandoline or food processor to shred the cabbage.
  2. Add 1 teaspoon of the salt to the cabbage. Massage the salt into the leaves with your hands for 3-5 minutes or until the leaves soften.
  3. Rinse and dry the cabbage. I like to complete both steps using a salad spinner.
  4. Place aside.

Coleslaw Vinaigrette

  1. Combine vinegar, onion, mayo, mustard, maple syrup, oregano, 1/2 tsp salt, and pepper in a mixing bowl. Mix well.
  2. As you continuously whisk, slowly drizzle in the olive oil until you get a creamy beige vinaigrette.

Put it All Together

  1. Pour the vinaigrette over the cabbage. Toss to combine. Add the thin-sliced apple and toss to combine.
  2. Place the coleslaw in the fridge for at least 60 minutes before serving.
  3. Enjoy.

Find it online: https://crave-worthy.com/sweet-and-tangy-cabbage-and-green-apple-coleslaw/