You probably remember the coleslaw your relatives brought to the family barbecue as soggy, bland, and loaded up with way too much mayonnaise.
This coleslaw, however, isn’t anything like that. The combination of apple cider vinegar, fresh apples, chopped walnuts, dijon mustar, and just a touch of mayo, make for a lightened-up, perfectly balanced take on this classic.
Nutrition (per serving)
183 calories; 17g fat; 3g protein; 8g carbohydrate; 2g dietary fiber; 6g net carbs.
Makes 6 servings
- ½ cup chopped walnuts
- 4 cups shredded cabbage
- 1 apple
- 3 Tbsp walnut oil
- 2 Tbsp apple cider vinegar
- ¼ tsp Dijon mustard
- 2 Tbsp mayonnaise
- ¼ tsp black pepper
- Salt to taste
How to make it
Heat oven to 350ºF. Spread walnuts on a shallow baking tin and place in oven. Set your oven timer for 8 minutes.
Meanwhile, shred cabbage. Quarter and core apple, then cut in matchstick strips. Put cabbage and apple in a big mixing bowl.
Measure the rest of the ingredients into a bowl and whisk them together.
When the timer beeps, taste one walnut bit and see if they’re toasty. If so, add them to the mixing bowl. If not, give them another 2 minutes, then add to the salad.
Now pour on the dressing and toss to coat. You can chill this for a few hours, but it’s awfully good freshly made.