Summer Slaw

I'm always on the lookout for new slaw recipes. I found this one on delish.com, originally from Good Housekeeping. It's very easy to make, and has the classic bright, fresh flavor of a traditional vinegar based slaw. Rather than shred my carrots by hand and finely slice the cabbage, I used the shredding blade and flat slicing blade in the food processor, and it made making this slaw even easier! I meant to shred the apple, but left the slicing disk on. Next time, for uniformity sake, I would shred the apples instead. 

Summer Slaw

adapted from Good Housekeeping via Delish.com

1/3 c. cider vinegar

3 tbsp. Canola oil

1 tbsp. Dijon mustard

1 tbsp. sugar in the raw

1 tsp. salt

1/2 tsp. ground white pepper

1/2 head of green cabbage, shredded (about 1/2 lb.)

1/2 head of red cabbage, shredded (about 1/2 lb.)

4 medium carrots, peeled and shredded

1 shallot, thinly sliced

1 granny smith apple, cored and shredded

In a large mixing bowl, whisk together vinegar, canola coil, mustard, sugar, salt, pepper and shallots.

Add cabbages, carrots and apple, toss to combine. 

Refrigerate for 1-2 hours before serving, toss well, taste and season before serving.