Congratulations Lucille Johnson on winning 1st Place in the Miscellaneous category!

Apple Coleslaw

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.

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