I remember my mother’s Cole Slaw of my youth, the recipe that used mayonnaise, sugar and vinegar. I have that recipe tucked away somewhere, but I doubt I will ever make it again.
I bought one of those bags of shredded red cabbage at the store, and found it was still in my fridge several weeks later. The time had come. I remember one I tried one day, cabbage, Granny Smith apple and mint. I am growing mint, but the idea of it wasn’t appealing to me at that time.
I thought back to other ideas, and this was the dressing I gave my cabbage and Pink Lady apple.
1/4 C Apple cider vinegar
1/4 C extra virgin olive oil
1 teaspoon Dijon mustard
Salt, to taste
Pepper, to taste
You could add some chopped pecans here, as they would add another texture and taste great.
Still yummy two days later. Enjoy!
Do you have a favorite Cole Slaw recipe?