Isn't this time of year so interesting to cook for? The fact that school is back in session, the apples are ripening and football is on makes you want to cook lovely warm fall food. The problem is, it is still hot outside! This slaw helps bridge the gap. It uses some of those favorite fall flavors of honey, apples and mustard and puts them in a fresh salad that is still perfect for a hot day.
The best part this salad comes together in a few minutes. I like it best if it sits in the refrigerator for an hour or two to soften up the cabbage, but the actual hands on time is only cutting and apple and mixing it all up. Do that during nap time and it will be perfect for dinner. You know what I'm talking about!
Light and Fresh Apple Slaw
serves 6-8 as a side
4 T honey
4 T apple cider vinegar
1 T grainy mustard (I used stone ground honey mustard)
1 tsp salt
2 T mild flavored oil (vegetable, canola etc.)
1 lb coleslaw mix
1 large apple, chopped
- Whisk together honey, vinegar, mustard, salt and oil.
- Stir in coleslaw mix and apple, tossing to coat.
- Refrigerate for at least an hour, stirring occasionally to keep the dressing distributed.
- Serve cold