Apple Cole Slaw

This is our favorite cole slaw recipe, a yummy combo of fruit and veggies in a sweet dressing.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 3  cups  chopped cabbage
• 1  unpeeled red apple, cored and chopped
• 1  unpeeled  Granny Smith apples, cored and chopped
• 1  carrot, grated
• 1⁄2 cup  finely chopped red bell pepper
• 2  green onions, finely chopped
• 1⁄3 cup mayonnaise
• 1⁄3 cup brown sugar
• 1  tablespoon lemon juice (to taste)

Directions

1. 1. In a large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions. In a small bowl, mix together mayonnaise, brown sugar, and lemon juice. Pour dressing over salad.
2. My Note: You don't care for bell pepper and onions in our slaw, so I left them out and it was still scrumptious. Here is a little tip I heard about from a chef on the cable food network. As you know all veggies have quite a bit of water so if you but the cabbage in a colander and sprinkle a little salt over it. It will remove the excess water from the cabbage. This process takes about 30 minutes to an hour but it gives you a very crisp cabbage and the slaw is not watery. I did differently was to put a tablespoon of lemon juice on the apples while I chopped up the rest of the ingriedients, I did this the first time I made the salad, I didn't do it the second time and the apples turned brown after 2 days. I still added the lemon juice that the recipe calls for.
3. For a change of pace, I occasionally throw in pecans or sunflower seeds for a little something different -- This has joined a list of favorites in our household! I only used 1/4 cup of brown sugar and added a couple Tbl. of cider vinegar in addition to the lemon juice.
4. I always buy a pre-shredded cabbage/carrot mixture to make prep easier and also change up the apples from time to time (try Fuji or Gala, you must keep the granny smith though for the tartness). I skip the red pepper and sometimes add a little extra dressing. This is WONDERFUL and keeps for several days.