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The Story That Must Be Told: True Tales of Transformation, Vol. I Writers on the Edge Hungry Girl: Recipes and Survival Strategies for Guilt-Free Eating in the Real World Armageddon: The Cosmic Battle of the Ages The Remnant The Mark

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Monday, August 1, 2011

Recipe: Tangy Apple-Cabbage Slaw


Tangy Apple-Cabbage Slaw






In step 1, the salted, rinsed, and dried cabbage can be refrigerated in a zipper-lock bag for up to 24 hours. To prep the apples, cut the cored apples into ¼-inch-thick planks, then stack the planks and cut them into thin matchsticks.

Serves 6 to 8.  

Ingredients

1
medium head green cabbage , cored and chopped fine
2
teaspoons salt
2
Granny Smith apples , cored and cut into thin matchsticks (see note)
2
scallions , sliced thin
6
tablespoons vegetable oil
1/2
1/2
cup sugar
1
tablespoon Dijon mustard
1/4
teaspoon red pepper flakes

Instructions

  1. 1. Toss cabbage and salt in colander set over medium bowl. Let stand until wilted, about 1 hour. Rinse cabbage under cold water, drain, dry well with paper towels, and transfer to large bowl. Add apples and scallions and toss to combine.
  2. 2. Bring oil, vinegar, sugar, mustard, and pepper flakes to boil in saucepan over medium heat. Pour over cabbage mixture and toss to coat. Cover with plastic and refrigerate at least 1 hour or up to 1 day. Serve.
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 Note: Would recommend refrigerating for at least 1 hour or more. Definitely tastes better the longer refrigerated and even better as a left-over!!!

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