Tangy Apple-Cabbage Slaw
adapted from Confessions of a Foodie Bride who adapted from Cooks Country
Makes: A LOT o' slaw
1 medium head green cabbage , cored and finely sliced
1 Tbsp salt
2 apples, peeled, cored and cut into thin matchsticks (I used Granny Smiths)
2 green onions, thinly sliced
3 Tbsp olive oil
3 Tbsp vegetable oil
1/2 cup cider vinegar
1/2 cup sugar
1 Tbsp Dijon mustard
1/4 tsp red pepper flakes
Toss cabbage and salt in colander set in the sink. Let stand until wilted. (This may take an hour, however, I cheated and did about 20 minutes.)
Rinse cabbage under cold water, drain, salad spin, dry well with paper towels, and transfer to large bowl.
Add apples and green onions, tossing to combine.
Heat oils, vinegar, sugar, mustard, and red pepper until hot in saucepan over medium heat until sugar dissolves. Pour over cabbage mixture and toss to coat.
Cover with plastic and refrigerate until cold. Store leftovers in the fridge (the coleslaw should be crisp for about 3 days).