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.