Apple Slaw with Apple Dijon Vinaigrette


This coleslaw recipe is lightened up with crisp apples and green onions and tossed with a simple dressing. Shown in the photo is a turkey burger topped with crunchy apple slaw and a melted slice of cheddar cheese! But, you can also serve it as a salad or side. Just be aware that the Red Apple Balsamic (shown) makes your salad dressing slightly dark. Barb L.

Yield: 6 Servings

1-3 tsp honey or other sweetener (start with 1 tsp and taste, adding more if needed)

2 Tbsp Flying Olive Gravenstein or Red Apple Balsamic Vinegar

1 tsp Dijon or Country Dijon mustard

1/2 tsp salt

2 Tbsp Flying Olive Lime or Lemon Extra Virgin Olive Oil

2 cups tri-color coleslaw mix OR 1 ½ cups Green, Purple, or Napa Cabbage plus ½ cup shredded carrots (julienned)

1 Gala or other red skin apple chopped or julienned or 1 Fuji apple chopped or julienned or half of each

3-4 green onions root end removed, white and light green parts only, sliced thinly


Stir together honey or other sweetener, Flying Olive Apple Balsamic Vinegar, mustard, and salt in a large bowl until combined. Whisk in the Flying Olive Extra Virgin Olive Oil of Choice until blended. Add all the remaining ingredients; toss gently to mix.

You can use this as a salad, side, or a topping for turkey or hamburgers!

Submitted by Barb L.