We have so many uses for this delicious, easy recipe. Put on top of pulled pork sandwiches, use on Banh Mi sandwiches, on pizza, top a hamburger, eat by itself as a light salad.
I use 4 apples (usually Rome, Braeburn) you can use your favorite kind, core and peel and then shred the apples into a large mixing bowl, add lemon zest and juice and stir (this helps to stop any browning of apples), add 2 tablespoon honey, one red onion sliced super finely, 1/2 red or green cabbage shredded (or you can use radicchio), gently stir the mixture. Add 1/4 cup apple cider (not juice), 3 tablespoons good aged balsamic vinegar, and stir gently to well combine. Salt and black pepper, to taste if desired. You can add shredded carrots also, thinly sliced fennel, so many options to add into this slaw. Use your favorites.
When I make this we eat it right away and there is usually no leftovers to refrigerate.
Hope you will enjoy!
Cheryl “Cheffie Cooks” Wiser.
The Wiser Cook.