Saturday, June 5, 2010
Sweet and Tangy Coleslaw
1 head green cabbage, sliced into narrow strips
1 yellow onion, diced
1 Granny Smith apple, finely diced
1 cup olive oil
1 1/2 teaspoons celery seed
1 1/2 teaspoons ground black pepper
4 tablespoons sugar
6 tablespoons apple cider vinegar
1 tablespoon dry mustard
1 tablespoon garlic powder
1. Mix the cabbage, onion, and apple to form the slaw.
2. Whisk together the dressing ingredients and pour over the slaw mixture.
4. Let marinate overnight and serve.
This coleslaw was great as a side dish or served on top of a tri-tip slider. It stored in the refrigerator for a week and was still tasty.