I made this recipe for Labor Day as a side dish. My husband made an amazingly rich brisket that was cooked in whisky and a delicious rub. That recipe is in The Weber Cookbook. What is nice about this slaw is that it doesn’t contain mayonnaise, and is therefore light and relatively low-calorie. It took about 30 minutes prep time, but I am not known as a fast cook.
1 lb. shredded cabbage, I used one bag mixed pre-shredded slaw 1/4 cup red onion, chopped fine 2 Granny Smith apples, chopped
1/2 cup walnuts, (I omitted these) 1/4 cup cider vinegar 1/4 cup apple cider or juice 1 1/2 tsp honey 1 tbsp. finely chopped parsley
1. In a large bowl combine first 4 ingredients. In a small bowl whisk together vinegar, cider, and honey. Add salt and pepper to taste.
2. Toss dressing with veggies. Sprinkle with parsley.
3. Chill until ready to serve, at least 3 hours.