Tangy Apple-Cabbage Slaw with Blue Cheese

serves 8-10

1 medium head green cabbage, cored and chopped fine

2 teaspoons kosher salt

2 large Granny Smith apples, cored and cut into thin matchsticks and cut again into bite-sized pieces

2 scallions, finely chopped

2 Tablespoons chopped fresh flat-leaf parsley

6 Tablespoons vegetable oil

1/2 cup cider vinegar

1/2 cup granulated sugar

1 teaspoon Dijon mustard

1/4 teaspoon crushed red pepper flakes (optional)

2 to 3 ounces blue cheese, crumbled

Toss the cabbage and salt together in a large colander set over a bowl.  Let stand until wilted, about 1 hour.  Rinse cabbage under cold water, drain, dry well with paper towels, and transfer to a large bowl.  Add the apples, scallions, and parsley and toss to combine.

In a small saucepan over medium heat, bring the oil, vinegar, sugar, mustard, and red pepper flakes (if using) to a boil.  Stir the mixture to ensure that the sugar has dissolved.  Pour the dressing over the cabbage and toss to coat.  Cover with plastic wrap and refrigerate for at least 1 hour or up to 1 day.  Just before serving, add the blue cheese and toss to combine.  Enjoy!

Printed from thegalleygourmet.net