Tangy Apple Cabbage Slaw

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WHY THIS RECIPE WORKS We wanted to discover the secrets to tender cabbage, crunchy apples, and the sweet and spicy dressing that brings them together in this Southern barbecue side dish. Because cabbage is relatively watery, we salted the cut cabbage to draw out excess moisture before dressing it, which prevented moisture from diluting the dressing later and leaving us with a watery slaw. Granny Smith apples work best in this slaw recipe—tasters loved their sturdy crunch and tart bite. Cider vinegar gave the dressing a fruity flavor, while red pepper flakes, chopped scallions, and mustard added some punch. See the sidebars that follow the recipe.

SERVES 6 TO 8

In step 1, the salted, rinsed, and dried cabbage can be refrigerated in a zipper-lock bag for up to 24 hours. To prep the apples, cut the cored apples into ¼-inch-thick planks, then stack the planks and cut them into thin matchsticks.

1	medium head green cabbage (2 pounds), cored and chopped fine (12 cups)
2	teaspoons salt
2	Granny Smith apples, cored and cut into thin matchsticks
2	scallions, sliced thin
6	tablespoons vegetable oil
½	cup cider vinegar
½	cup sugar
1	tablespoon Dijon mustard
¼	teaspoon red pepper flakes

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

2. Bring oil, vinegar, sugar, mustard, and pepper flakes to boil in saucepan over medium heat. Pour over cabbage mixture and toss to coat. Cover with plastic wrap and refrigerate at least 1 hour or up to 1 day. Serve.