Apple Coleslaw

I'm a big fan of mixing it up and that extends to salads and veggies. Last summer, I probably made this apple coleslaw at least twice a week. It's crisp and refreshing and it's one of those recipes that you can modify to add whatever extra veggies you have on hand. I've added broccoli in before and it was great, I just didn't happen to have any yesterday.

Here are the basic ingredients I use: red cabbage, carrots, red and green apples, and green onions (the ingredients for the dressing are mayonnaise, lemon and brown sugar)



First, we need to core our cabbage. Just take your knife and cut out the white center, which is on the bitter side.



You want about 3 cups of chopped cabbage, so I'll end up using about 1/2 of this small head of cabbage.



Once we've thrown the cabbage into a large bowl, go ahead and grate a carrot or two (depending on the size of your carrots) directly into your bowl.



Next, slice your green onions and add them to your bowl (in hindsight, I should have only used one of these - it was a little too onion-y for me).



Moving right along, dice up your green and red apple (skin on) and put them right into the bowl.



***At this point, go ahead and squeeze the juice of 1/2 a lemon on top of the apples so that they don't oxidize and brown.

To make the dressing, just combine 1/3 cup mayonnaise with 1/3 cup brown sugar, a pinch of salt and 1 Tablespoon of lemon juice.



See these little sugar granules?



Keep mixing until they're virtually gone. Once it's thoroughly combines, pour it on top of the fruits and veggies and mix well.



Like most things, this is definitely better after it's been refrigerated for an hour or two and the dressing has been absorbed. This is one of those dishes that I typically just eat right out of the bowl. I can't seem to help myself. The apples are crisp, the cabbage is crunchy and the brown sugar adds a nice sweetness that isn't overpowering.