Tangy Apple Slaw

I made some BBQ pulled pork the other night and this just seemed the perfect complement. Apple Slaw
Sweet, tangy, crunchy, healthy, makes you feel better about eating BBQ. It has it all.

5 C green cabbage (I used Savoy), chopped thin
2 Carrots, shaved
1 Granny Smith apple
1 Empire
(or any sweet) apple
1/2 red bell pepper

2/3C light mayo
2T dijon mustard
1/3 C brown sugar
1/3 C apple cider vinegar
salt and pepper to taste

Chop up all the veggies, whisk together the dressing in a separate bowl, and combine with the veggie matter. Let it sit in the fridge for an hour or more and adjust seasoning as needed.

We hate a gloppy, gooey, mayo-laden slaw, and tend to go drier than the norm, so you may find you want to double the dressing. or at least the mayo.

It was a great change from all the winter root and roasted veggies we’ve been eating lately!

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