Coleslaw is a classic summer side, and one I don’t care much for when served in the typical drippy, heavy, mayonnaise-y way. I liked this recipe for a number of reasons: low cal, no fat, lots of flavor!
The original recipe, found in Cook’s Illustrated Healthy Kitchen, suggested salting the cabbage ahead of time to draw out some of the water that naturally dilutes coleslaw once cabbage is cut and allowed to sit. This took a bit of the crunch out of the cabbage, but it wasn’t watery. The cabbage was more the consistency of “pickle-crisp.”
The crunch the cabbage lost in the salting was gained back by the addition of crisp, tart Granny Smith apple slices. The cider vinegar adds a nice sweet, pungent flavor and, of course, some complimentary heat from the crushed red pepper.
There are so many great flavors going on in this recipe it should please even the most ardent mayo fan. It might even make a convert out of them. Note, however, like most dressed salads, this doesn’t keep well. Eat within a day or two, at most. Enjoy!
Tangy Apple-Cabbage Coleslaw
1 head green cabbage (about 2 pounds), cored and chopped thin
1 tsp salt
2 Granny Smith apples, cored and cut into matchsticks
2 scallions, sliced thin on the bias
1/3 cup cider vinegar
1/4 cup canola oil
1/4 cup honey
2 tsp Dijon mustard
1/8 tsp red pepper flakes
- Toss the cabbage with the salt in a colander and let sit until wilted, about 1 hour. Rinse the cabbage under cold water, drain, and pat dry thoroughly with paper towels. Toss the dried cabbage, apples, and scallions together in a large bowl to combine.
- Bring the vinegar, oil, honey, mustard, and red pepper flakes to a boil in a saucepan over medium heat. Pour the warm dressing over the cabbage mixture and toss to coat. Cover and refrigerate until the flavors have blended, about 1 hour.