Pa. German Red Cabbage Slaw

If you love cabbage and are not a big fan of the cole slaws with lots of mayo, you'll love this recipe! German cole slaw is usually made with vinegar and no mayo which makes it a lot lower in fat. This is a compromise on that, and I really love the flavor of this dressing. Don't shy away from using lots of fresh ground black pepper! The dressing amounts are approximate: if you like more/less dressing on your salads, you can half the ingredients or double them - just keep the proportions the same. Sometimes, I add some chopped bacon for some more flavor. Also, you can use cashews, walnuts, pecans, your favorite nut, or any combination in place of almonds.

• Ready In: 20 mins
• Serves: 6

Ingredients

• Salad

• 1⁄2 red cabbage
• 1  large carrot
• 1  medium onion
• 2  large celery ribs
• 1  large apple, chopped
• 1⁄4 cup  almonds, chopped

• Dressing

• 1⁄3 cup light mayonnaise
• 2  tablespoons apple cider vinegar
• 1⁄2-1  teaspoon black pepper
•  salt, to taste

Directions

1. In a food processor, chop cabbage, carrot, celery, and onion (separately).
2. Mix together chopped ingredients in a bowl.
3. Add in chopped apple and almonds.
4. In a separate bowl, mix dressing ingredients.
5. Add dressing to cabbage mixture, and mix well so that dressing lightly coats and holds slaw together.
6. You can store it in the refrigerator for up to one week.