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Beacon Senior News

Apple coleslaw

Sep 01, 2018 01:52AM ● By Michelle De La Cerda

[bscolumns class="one_third"]Prep time: 15 minutes[/bscolumns][bscolumns class="one_third"]Refrigerate: 8 hours[/bscolumns][bscolumns class="one_third_last"]Servings: 8[/bscolumns][bscolumns class="clear"][/bscolumns]

[checklist-box title="Ingredients" extraTitle="" extraUrl=""]

  • 1 cup cider vinegar
  • 1/4 cup sugar
  • 1 tsp dry mustard
  • 1/2 tsp celery seeds
  • 1 1/2 tsp salt
  • 1 cup quality extra virgin olive oil
  • 1 small head green cabbage
  • 1 1/2 cup carrots shredded
  • 1/2 cup white onion; finely diced
  • 2 red apples (gala or fuji)[/checklist-box]


In a small saucepan over medium heat, combine the vinegar, sugar, mustard, celery seeds, and salt.

Bring to a boil, stirring until the sugar is dissolved.

Remove from the heat and add the oil.

Cool until just warm to the touch, about 30 minutes.

In a large bowl, jar, or zip-seal bag, combine the cabbage, onion, apple, and carrot; mix well.

Pour the warm dressing over the cabbage mixture.

Cover and marinate for 8 hours, refrigerated, or up to three days.