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
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