Ingredients1 h 15 m servings 141
- 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.
- 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.
Per Serving: 141 calories; 8.2 16.9 1.1 0 52 Full nutrition
ReviewsRead all reviews 12
Added a little more hot pepper flakes to suit our taste, but we enjoyed this side dish. Took the picture and then realized I'd forgotten to add the green onions...added them post-photo, and the...
I substituted sugar for Splenda and vegetable oil for coconut oil. Served it at a dinner gathering and it got rave reviews all the way around!!
This has become my favorite salad; always a crowd-pleaser at pot-lucks and such. I never happen to have green onions on hand when I make it; I've used regular onions, or skipped them altogether....
Yey!!! Been feasting on this ALL weekend. A few changes: add celery for extra crunch and cilantro. Served with a dab of crema once and with a dab of greek yogurth another time. BOTH work perfect...
i'm not a sweet salad dressing fan but i chose this recipe bc i wanted to use up two small granny smiths that were on their way out.. i cut the recipe in half.. used both apples which i shredded...
we enjoyed this fresh tasting accompaniment to roast chicken. I skipped the vegetable oil and just used the olive oil and so everything was lightly coated with the dressing but not soggy or ove...
This was light and crisp and lovely. Nicely paired with chicken and dumplings.