Name: Tangy Apple-Cabbage Slaw
Total time: 2 h 25 min
Ingredients: 1 medium head green cabbage , cored and chopped fine; 2 teaspoons salt; 2 Granny Smith apples , cored and cut into thin matchsticks (see note); 2 scallions , sliced thin; 6 tablespoons vegetable oil; 1/2 cup cider vinegar; 1/2 cup sugar; 1 tablespoon Dijon mustard; 1/4 teaspoon red pepper flakes

Why This Recipe Works

We wanted to discover the secrets to tender cabbage, crunchy apples, and the sweet and spicy dressing that brings them together in this Southern barbecue side dish. Because cabbage is relatively watery, we salted the cut cabbage to draw out excess moisture before dressing it, which prevents moisture from diluting the dressing later and leaving us with a watery Tangy Apple-Cabbage Slaw. Granny Smith apples work best in this slaw recipe—tasters loved their sturdy crunch and tart bite. We cut the apples into matchsticks so they could be easily mixed with the cabbage while retaining their crispness. Cider vinegar gave the dressing a fruity flavor, while red pepper flakes, chopped scallions, and mustard added some punch. To help the dressing cling, we heated it—the cabbage slaw readily absorbs a hot dressing, especially if it’s allowed to sit for an hour before serving.

Before You Begin

In step 1, the salted, rinsed, and dried cabbage can be refrigerated in a zipper-lock bag for up to 24 hours. To prep the apples, cut the cored apples into ¼-inch-thick planks, then stack the planks and cut them into thin matchsticks.

Instructions

Toss cabbage and salt in colander set over medium bowl. Let stand until wilted, about 1 hour. Rinse cabbage under cold water, drain, dry well with paper towels, and transfer to large bowl. Add apples and scallions and toss to combine.

Bring oil, vinegar, sugar, mustard, and pepper flakes to boil in saucepan over medium heat. Pour over cabbage mixture and toss to coat. Cover with plastic and refrigerate at least 1 hour or up to 1 day. Serve.