Red cabbage apple slaw is a delicious combination of with a sweet and tart crunchiness, making this a healthy and tasty side dish.
Last week’s CSA basket had fresh apples and red cabbage, which seemed like a great combination. That’s the inspiration for today’s recipe, red cabbage apple slaw. This one will feed a crowd, and is the perfect dish to bring to your next picnic or pot luck dinner.
Coleslaw is a favorite side dish in my house. It’s fresh and healthy and pairs great with barbecue, and sandwiches. Some even like to put it on their sandwich. Have you ever heard of Primanti Bros? It’s an iconic Pittsburgh restaurant where they put slaw and french fries on the sandwich. Sounds a little different, but don’t knock it until you try it. This combination really works.
Typically I have used a common green cabbage, but I love the look of this dark beauty. Its purple color is indicative of anthocyanins which are said to provide a wide range of health benefits. The same goes for other fruits and vegetables with dark blue/purple coloring, like blueberries and grapes, but also blue vegetables such as potatoes, carrots and broccoli.
These tart apples were the perfect addition, and I think I could have added more.
Red Cabbage Apple Slaw
Topped with a simple vinaigrette which includes a little honey for sweetness, makes this red cabbage apple slaw a big hit.
- 1 head of red cabbage, shreded
- 3 medium apples, cut into sticks
- 1/4 cup cider vinegar
- 2 tablespoons olive oil
- 2 teaspoons honey
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Remove outside leaves of cabbage. Core and shred.
- Peel apples and cut into matchsticks
- In a separate bowl make the dressing by combining vinegar, oil, honey, spices.
- Whisk in mustard and toss over cabbage and apples.
- Let sit, stirring occasionally for 30 minutes and serve.
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