I've mentioned time and time again that so many of Grandma's dishes were prepared with produce straight from the garden. This is another timeless favorite.
1/3 cup cider vinegar
3 Tbsp vegetable oil
1 Tbsp Dijon mustard
1 Tbsp sugar
1 tsp salt
1/2 tsp ground black pepper
1 small head green cabbage (shredded)
1/2 small head red cabbage (shredded)
4 medium carrots (shredded)
1 small red onion (minced)
1 large Granny Smith apple
Whisk together the vinegar, oil, mustard, sugar, salt and pepper until blended. Add the green and red cabbage, carrots and onion. Toss well. Cover and refrigerate overnight (or at least 2 hours).
Core the Granny Smith apple and cut into thin strips. Add to coleslaw just before serving and stir/toss well.
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