Apple Coleslaw – 2011 1st Place: Miscellaneous
Congratulations Lucille Johnson on winning 1st Place in the Miscellaneous category!
¼ cup apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons honey
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup canola oil
2 (10-oz.) packages shredded coleslaw mix
4 green onions, sliced
2 celery ribs, thinly sliced
2 Gala or Pink Lady apples, chopped
Whisk together the first 5 ingredients. Gradually add oil in a slow, steady stream, whisking constantly until blended. Stir together coleslaw mix and next 3 ingredients in a large bowl; add vinegar mixture, tossing to coat. Makes 8 servings – prep time 15 minutes. This is a great addition to a tailgate menu.
Tailgate tip: You can prepare slaw up to a day ahead, omitting apples. Chop the apples. Combine 2 cups water and 3 tablespoons lemon juice, and pour over apples. Cover and chill apples and coleslaw in two separate containers overnight. Drain apples and stir into slaw just before serving.