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.