Cabbage, Apple, Red Onion, and Carrot Slaw
Committee meeting working lunch, 12/13/11
Community training session demonstration and dinner, 3/12/12
This slaw very different from the mayonnaise-heavy kind of coleslaw – it’s bright-tasting and light. It’s easiest to make if you have a slicer that can cut matchsticks. If you don’t, grate the carrots and apples on a large grater.
- ½ red onion (save the rest for something else)*
- ½ cup apple cider vinegar
- ¼ teaspoon salt
- ½ large head cabbage (save the rest for something else)*
- 2 small, firm apples*
- 4 carrots*
- 2-3 tablespoons sugar (depending on how sweet you want your slaw)
- 1 ½ tablespoons mustard (preferably Dijon, but any kind will work)
- black pepper
Slice the red onion very thinly. Place in a small bowl, then add vinegar and a pinch of salt. Set aside while you prepare the rest of the slaw.
Slice the cabbage into thin strips. Using a matchstick slicer or a larger grater, slice or grate the apples and carrots.
In a large bowl, toss together the cabbage, apples, and carrots. Remove the onions from the vinegar and add them to the bowl.
To the remaining vinegar that had onions in it, add sugar, vinegar, and mustard. Whisk together, then add salt and pepper to taste.
Pour dressing over vegetables and toss to combine. Taste, and add salt and pepper as needed.
*All of these ingredients can be grown here in Nebraska and stored for extended periods.