Serving coleslaw brings both freshness and zing to any meal. I wanted to use ingredients that were eye catching since we all feast with our eyes first. I used purple cabbage (if you haven't caught on already), sliced red onion, green onions and an apple. The sweetness of the apple matches perfectly with the zingy red wine vinegar dressing. It really is a nice balance. This coleslaw dressing is a nice alternative to the creamy version and you know what they say about most coleslaws...the longer it sits the better it gets.

Serves 4


  • 4 cups red cabbage, thinly shredded
  • 2 green onions, chopped
  • half a small red onion, sliced thin
  • 1 apple, cored and sliced into matchsticks
  • 3 tbsp red wine vinegar
  • coarse salt
  • freshly cracked black pepper
  • 2 tsp dijon mustard
  • 1 tsp liquid honey
  • 3 tbsp extra virgin olive oil

In a large salad bowl, add and mix in the shredded cabbage, chopped green onions, sliced red onion and the sliced apple. In a small bowl, combine the red wine vinegar, coarse salt, pepper, dijon mustard and the liquid honey. Slowly whisk in the extra virgin olive oil until the dressing is emulsified. Toss the dressing with the salad using tongs and put it into the refrigerator for a good 30 minutes to get crisp and serve.

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