Delicious sweet-and-tangy slaw! The perfect topping for a pulled pork sandwich or as a garden-fresh summer side dish.
Ingredients
- head cabbage, cored and: 1 piece (chopped)
- Granny Smith apple: 1 piece (cut into matchstick-size pieces)
- green onions: 5 piece (sliced)
- apple cider vinegar: 0.5 cup
- white sugar: 0.5 cup
- olive oil: 3 Tbsp
- vegetable oil: 3 Tbsp
- Dijon mustard: 1 Tbsp
- red pepper flakes: 0.25 tsp
Metric Conversion
Stages of cooking
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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.
