Crunchy Apple Slaw
I must admit that before experimenting with this recipe, I might not have even thought about apple slaw with Quiche Lorraine. Now I, and I hope you, will open our minds to the possibilities that are everywhere for using this quite adaptable dish. Of the cole slaw recipes, I would say it "deserves a ribbon." This slaw is especially helpful during the summer months. Many times slaws of all kinds have mayonnaise in their base. Because of this, there's always the worry about leaving them unrefrigerated for over an hour or so. This recipe has only vinegar and oil as its base, so it's one of the great cabbage slaw recipes for the warmer weather. I hope you'll think of many occasions to use this fresh and wonderful slaw.
Ingredients 1/3 cup apple cider vinegar 3 tablespoons olive oil 1 tablespoon Dijon mustard 1 tablespoon granulated sugar (more or less depending on your taste) 1 teaspoon salt Freshly ground black pepper to taste. 1 small head green cabbage 1/2 small head red cabbage 4 medium carrots, shredded 1/3 cup thinly-sliced scallions, utilizing the white portion and about an inch of the green above that. 1 yellow bell pepper, seeded and thinly sliced into bite-sized pieces.
2 large Granny Smith apples, pared and shredded
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