A few weeks ago our neighbor and friend became an American citizen. He’s English but married to an American, and so we threw a party involving gun magazines, fanny packs, and all kinds of tacky-as-hell American flag nonsense. It was kind of amazing, and of course American food was on the menu. Cheez-Its were practically the main course.
Now, I don’t know if slaw is necessarily American originally, but it sure as heck feels like a native food at this point. Plus, it’s easy to make and can be a healthy side dish alternative for this time of year when grilling out is starting to happen a lot. On this particular night we ended up with about 5 starchy side dishes (ain’t nothing wrong with that), so this was a nice light addition to the mix. Plus – the apple + grainy mustard is a combination I have a feeling I’m going to be using a LOT this year. It was really delicious and there were zero leftovers of this dish, which I think speaks volumes about slaw, which is sometimes more of an afterthought.
Whisk the whole thing together to make a dressing, then taste it. If the dressing seems too tart for your preference, add just a pinch of salt and whisk again. Set the dressing aside while you make the slaw.
And that’s it! If you use savoy cabbage you don’t need to make this in advance because the cabbage would wilt too much, but to do advance prep just make the dressing and prep the veggies separately, then toss everything together at the last minute.
- 1/2 large head savoy cabbage, thinly sliced
- 1 apple, thinly sliced
- 2 tablespoons whole grain mustard
- 2 tablespoons apple cider vinegar
- 1/4 cup olive oil
- 1 pinch salt, plus more if needed
- Whisk the mustard, vinegar, olive oil, and salt together in the bottom of a large bowl. Add the cabbage and apple and toss to combine.
- Taste the slaw, and season additionally with salt if desired. If the slaw seems dry, add a bit more olive oil.