Mustard Cole Slaw

I hate cabbage with an all-consuming passion, but I actually really liked this recipe. This was made to accompany the fish sticks from the other night.

1/4 of a head of cabbage
1 large carrot, peeled and grated
1 medium granny smith apple, peeled
1.5 tsp apple cider vinegar
1/2 tsp ground mustard
1 Tlbs oil

Slice the cabbage into thin strips, then core and slice the granny smith apple into matchsticks. Toss the cabbage, carrot, and apple together. Whisk the vinegar, ground mustard and oil together in a small bowl, then toss it with the cabbage mixture. I do this by putting it all in a bowl with a tight-fitting lid, then shaking the bowl upside down until it is thoroughly coated. Put the slaw in the fridge for at least thirty minutes before serving.

This was pretty good. Like I said earlier, I don't actually like cabbage, so it is always nice to discover a recipe that makes it palatable. The bite of it went perfectly with the fish sticks, too. The original recipe also called for radishes, but I really don't like those so I left them out. Other than that I followed the recipe exactly as printed. I also think this could easily be made into a main dish by adding shrimp.

Rating: 5/5
Why? Easy to make and nice and crunchy.

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