Summer Side-Dish: Green Apple Slaw

I created this recipe to get a different kind of ‘green salad’.  This slaw is crisp, slightly tart without being too pungent, and the perfect side dish to accompany a wide variety of meals.  The cabbage has a nice crunch, the green apples and grapes give it some textural variety, and the vinaigrette utilizes the combination of lemon juice and rice vinegar for just the right level of acidity.  Serve this next to chicken, fish, or grilled meals for a pleasant change of pace.  Serves 8.

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Ingredients:

For the slaw:

• 24 oz.  shredded cabbage, either green or a mix of red and green
• 1 large or 2 medium green apples, cored and chopped into medium pieces
• 1 cup whole green grapes
• 1 bunch scallions, white and green parts, trimmed and chopped into ¼ inch pieces

For the dressing:

• Juice of 1 medium lemon (about 2 Tbsp.)
• 2 Tbsp. rice vinegar
• ½ cup neutral oil such as canola
• ½ tsp. salt
• 1 tsp. granulated sugar
• ¼ tsp cracked black pepper

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Directions:

1. Combine all slaw ingredients in a large mixing bowl and toss to coat. 
2. Combine all dressing ingredients in small bowl and whisk to combine. 
3. Pour dressing over slaw and toss to combine.   Serve immediately.

Tip:  If bringing as a combination to a dinner party, etc. bring slaw ingredients in a large bowl except for green apples and white parts of scallions.  Combine these with dressing ingredients in a small Tupperware container, to keep apples from getting brown.  Toss dressing mixture with slaw mixture just before serving.  

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