Rating: 4.5 stars
23 Ratings
  • 5 star values: 13
  • 4 star values: 10
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Delicious sweet-and-tangy slaw! The perfect topping for a pulled pork sandwich or as a garden-fresh summer side dish.

Recipe Summary

cook:
5 mins
additional:
1 hr
total:
1 hr 15 mins
prep:
10 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Toss cabbage, apple, and onions together in a large bowl.

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  • 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.

Cook's Note:

If you are making this to last more than a day it is best to salt the cabbage, let it wilt for an hour, then rinse and dry chopped cabbage before the slaw. This removes water from the cabbage, helping it to stay crisp longer.

Nutrition Facts

141 calories; protein 1.1g; carbohydrates 16.9g; fat 8.2g; sodium 52.4mg. Full Nutrition
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