Customize Consent Preferences

We use cookies to help you navigate efficiently and perform certain functions. You will find detailed information about all cookies under each consent category below.

The cookies that are categorized as "Necessary" are stored on your browser as they are essential for enabling the basic functionalities of the site. ... 

Always Active

Necessary cookies are required to enable the basic features of this site, such as providing secure log-in or adjusting your consent preferences. These cookies do not store any personally identifiable data.

No cookies to display.

Functional cookies help perform certain functionalities like sharing the content of the website on social media platforms, collecting feedback, and other third-party features.

No cookies to display.

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics such as the number of visitors, bounce rate, traffic source, etc.

No cookies to display.

Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.

No cookies to display.

Advertisement cookies are used to provide visitors with customized advertisements based on the pages you visited previously and to analyze the effectiveness of the ad campaigns.

No cookies to display.

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:

N

1 medium head green cabbage, cored and chopped fine

N

2 medium apples, cored and cut into thin matchsticks

N

2 scallions, sliced thin

N

6 tablespoons vegetable oil

N

1⁄2 cup cider vinegar

N

1 tablespoon dijon mustard

N

1⁄2 cup sugar

N

1⁄4 teaspoon red pepper flakes

N

2 teaspoons salt

recipes

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.

More Recipes