I never make slaw the same way twice. It’s fun to get creative and make the salad seasonal. Bagged slaw mixes are so convenient, why not? Plus, cabbage is low in calories, rich in phytonutrients and a very good source of fiber, vitamins A, C, K, B-6, folate and the minerals magnesium and potassium.
In this recipe, I quickly spruced-up bagged slaw with fresh apple cider and autumn apples. This is the perfect fall side dish (why do we always focus on the main dish?). It’s so refreshingly good, it instantly becomes the star attraction; just add grilled pork chops and you’ve got a feast the whole family will adore.
The cabbage tenderizes in the dressing over time so feel free to make this recipe in advance –flavors will marry and the slaw will soften as it sits in the refrigerator. For variety, you can also use broccoli slaw or shredded red cabbage.
1 Mackintosh, Gala or Fuji apple, cored and diced (and peeled if desired)
In a large bowl, whisk together the apple cider, vinegar, oil and honey mustard. Add the slaw mix and apple and mix well. Season to taste with salt and pepper.