There’s something just so refreshing about a good coleslaw, and I seem to go in spurts where I just can’t get enough.

I had scored a couple of small red cabbages at the local farmer’s market, and they were coming to end of life, so I knew I had to use them up quickly. When I say small, I mean, the size of my fist! Super cute and perfectly sized since I’m the only one in the house that enjoys cabbage.

Coleslaw to the rescue!

Try to give this a few hours to let those flavours mingle, but don’t sweat it if you need to eat it right away (I didn’t wait!)

Easy peasy red cabbage and apple coleslaw

• 2 small or 1 medium head of red cabbage
• 1 Honeycrisp apple
• 1/2 cup mayo (I make my own)
• 2 tbsp apple cider vinegar
• 1 tsp dijon mustard
• 1/2 tsp sea salt

Use a food processor to shred cabbage and apple. Whisk together mayo, vinegar, mustard and salt in the bottom of a large mixing bowl. Add cabbage and apple and toss to coat. Try not to eat it all at once.