Apple Coleslaw

​Ingredients

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• 1 small green cabbage

•  2 large Honeycrisp apples

•  1/2 cup celery very thinly sliced, 2 stalks

•  1/2 cup thinly sliced green onions

•  3/4 cup sliced almonds

•  3/4 cup dried sweetened cranberries

 

Dressing

•  1/2 cup mayo

•  1/2 cup sour cream

•  1-1/2 tablespoons apple cider vinegar

•  2 teaspoons Dijon-style mustard

•  2 tablespoons honey or more if you want it sweeter

•  Salt and pepper

•  1/4 teaspoon celery seed optional

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Instructions 

• Dressing: In a medium bowl, whisk dressing ingredients and season to taste with salt and pepper, then whisk until completely smooth. Refrigerate until ready to use.

• Slaw: Thinly slice cabbage to make 7 packed cups (see note 1). Cut apples into matchsticks, about 3-1/4 cups (see note 2). Thinly slice celery and green onions. Combine all in a large bowl with almonds and cranberries.

• Serve: Pour dressing over cabbage mixture and toss well. Refrigerate for 15–20 minutes to soften, then toss again, adjust seasoning as needed, and serve. Toss well occasionally during serving.