Red apple adds color and punch to this tangy cole slaw. It is so light and refreshing compared to the heavy mayo cole slaws. Also has less sugar since it has the natural sugars of the apples. With a bit of pepper sauce it makes a fun, festive side to ribs, fish or chicken.

Ingredients

8 serv.

shredded coleslaw mix (cabbage and carrot)1
shredded
apple↗1
cored and diced with peeling on (tart variety such as honey crisp, granny smith)
rice vinegar or 1/2 cup cider vinegar↗1⁄3 cup
canola oil or 1/2 cup light olive oil↗1⁄3 cup
sugar↗2 tablespoons
Dijon mustard↗1 tablespoon
light mayonnaise↗1 tablespoon
salt↗
pepper sauce (Tabasco)↗1 teaspoon
celery salt1⁄4 teaspoon
paprika↗1⁄4 teaspoon

Step-by-step instructions

1
Combine shredded cabbage and diced apples in bowl.
2
Separately mix the rest of the ingredients in a cup and adjust spice or salt to taste.
3
Pour liquids over cabbage and stir.
4
Cover with lid and store in fridge for 1-4 hours prior to serving, stirring occasionally (or just flip the bowl upside down to mix).

Source: food.com

Original recipe ↗

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