Green Cabbage Apple Slaw

# What You Need:

→ Vegetables & Fruit

01 - 4 cups green cabbage, finely shredded

02 - 1 large tart apple (Granny Smith), julienned or shredded

03 - 1 medium carrot, peeled and grated

04 - 2 green onions, thinly sliced

→ Dressing

05 - 3 tablespoons apple cider vinegar

06 - 2 tablespoons mayonnaise

07 - 1 tablespoon Dijon mustard

08 - 1 tablespoon honey

09 - 2 tablespoons extra-virgin olive oil

10 - Salt and freshly ground black pepper, to taste

→ Optional Additions

11 - 2 tablespoons chopped fresh parsley

12 - 1 tablespoon poppy seeds

# Directions:

01 - Combine the shredded cabbage, apple, carrot, and green onions in a large mixing bowl.

02 - Whisk together the apple cider vinegar, mayonnaise, Dijon mustard, honey, olive oil, salt, and pepper in a small bowl until smooth and emulsified.

03 - Pour the dressing over the cabbage mixture and toss thoroughly to coat everything evenly.

04 - Stir in parsley and poppy seeds, if using.

05 - Taste and adjust seasoning if needed. Serve immediately for extra crunch, or refrigerate for 30 minutes to let the flavors meld.

# Expert Advice:

01 -

The tart apple cuts through the richness of barbecue dishes like nobody's business
It comes together in fifteen minutes flat but tastes like you put in way more effort
The dressing hits every note, tangy and slightly sweet without overwhelming the vegetables

02 -

Squeeze the shredded cabbage with clean hands before dressing it. This removes excess water that would otherwise dilute your perfectly balanced dressing.
Don't dress this more than two hours ahead. The cabbage will weep and the whole thing turns sad and watery. Make the dressing separately and toss at the last minute.

03 -