Apple-Cabbage Slaw

Photo from fête: adventures in food, travel + photography 

from Cook’s Country Best Grilling Recipes

via Mary Lonergan

serves 8 to 10

1 medium head green cabbage,

cored and shredded or chopped fine (12 to 14 cups)

salt

2 Granny Smith apples, cored and cut into thin matchsticks

2 scallions, sliced thin

1/2 cup cider vinegar

1/2 cup sugar

6 tablespoons vegetable oil

1 tablespoon Dijon mustard

1/4 teaspoon red pepper flakes

salt and pepper

Toss the cabbage with 1 1/2 teaspoons salt in a colander set in a bowl. Let sit until wilted, about 1 hour. Rinse the cabbage with cold water, then drain and dry well with paper towels. Transfer to a large bowl and stir in the apples and scallions.

Bring the vinegar, sugar, oil, mustard and red pepper flakes to a boil in a medium saucepan over medium heat. Pour the mixture over the cabbage and toss to coat. Cover and refrigerate until chilled, at least 1 hour, or up to 1 day. If refrigerated for longer than 2 hours, let sit at room temperature for 15 minutes before serving. Season with salt and pepper to taste and serve.

You may want to add color by using some red cabbage. A nice blend of sweet, savory and heat! Good with panini, grilled chicken or sausages or even just plain grilled cheese sandwiches and soup.