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Parve
Medium
6 Servings
Allergens 
No Allergens specified
20 Minutes
Diets
Not your typical coleslaw at all. Seasoned with olive oil, Dijon mustard and just a tad of sugar, this crunchy salad with cabbage and apples is something different. It’s sweet and sharp, pleasing and pungent. Adjust seasoning to individual taste.
2 tablespoons Tonnelli Apple Cider Vinegar
1 pink lady apple, peeled and julienned
4 cups white cabbage or coleslaw mix
pinch or 3 cayenne pepper
1/4 teaspoon celery seed or 1 stalk celery (optional)
small handful sugar-free Craisins
2 teaspoons Haddar Dijon Mustard
1 and 1/2 tablespoons Gefen Olive Oil
salt, to taste
2 scallions, thinly sliced
2 and 1/2 – 3 tablespoons sugar
Place cabbage, apple, scallions, and Craisins (and celery if using) in a large bowl. Toss together well.
In a small saucepan, add vinegar, sugar, oil, mustard, cayenne pepper, salt and celery seed (if using). Over medium heat, whisk together until sugar melts and mixture comes together. Remove from heat. Cool slightly.
Pour dressing over cabbage mixture and mix to coat. Refrigerate before serving.
Photography: Moshe Wulliger Food and Prop Styling: Renee Muller
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