From our kitchen to yours!

Tangy Apple Cabbage Slaw

Spring has arrived in Georgia, so we’ve been craving fresh, light dishes to enjoy outdoors. This tangy apple cabbage slaw features seasonal apples, cabbage, and scallions and is a perfect side for lunch or dinner. Pair it with a sandwich or burger, add it to a grain bowl, or bring it to an upcoming cookout.

Ingredients:

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1 medium head green cabbage, cored and chopped fine

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2 medium apples, cored and cut into thin matchsticks

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2 scallions, sliced thin

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6 tablespoons vegetable oil

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1⁄2 cup cider vinegar

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1 tablespoon dijon mustard

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1⁄2 cup sugar

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1⁄4 teaspoon red pepper flakes

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2 teaspoons salt

Before You Begin:

Salt, rinse, and dry the cabbage. Refrigerate in a zipper-lock bag for up to 24 hours.

To prep the apples, cut the cored apples into 1⁄4-inch thick planks, then stack the planks and cut them into thin matchsticks.

Step 1:

Toss cabbage, and salt in a colander set over a medium bowl. Let stand until wilted, about 1 hour. Rinse cabbage under cold water, then drain and dry well with paper towels. Transfer to a large bowl, and add apples and scallions. Toss to combine.

Step 2:

Discard cinnamon stick. Pass apple mixture through the fine disk of a food mill, or strain through a coarse-mesh sieve, pressing with a rubber spatula. Discard peel, seeds, and cloves.

Step 3:

Cover with plastic, and refrigerate at least 1 hour or up to 1 day. Serve!

Recipe by America’s Test Kitchen, adapted by Georgia Peach Truck.