I suggest you join the site Cook’s Country right away! Great, well tested recipes. Here is one for apple slaw. I’ll use Fuji instead of Granny Smith and add cranberries. Try it with what you have in your crisper!
Ingredients
| 1 | medium head green cabbage , cored and chopped fine |
| 2 | teaspoons salt |
| 2 | Granny Smith apples , cored and cut into thin matchsticks |
| 2 | scallions , sliced thin |
| 6 | tablespoons vegetable oil |
| 1/2 | cup cider vinegar |
| 1/2 | cup sugar |
| 1 | tablespoon Dijon mustard |
| 1/4 | teaspoon red pepper flakes |
Instructions
- 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.
- 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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