(about 4 servings)
Not too long ago I came across a post that suggested salting and draining cabbage beforehand would produce a nice crunchy coleslaw. Well, I happen to be one of those people who loves coleslaw especially after it's begun to wilt a bit. I usually slice my cabbage paper thin and prepare the coleslaw a few days ahead of time just to make sure I get the "right" texture.
If you slice your cabbage a bit thicker and consume it within a day or so, you can probably save yourself the time for salting, draining and squeezing the stuff if you enjoy yours on the crunchy side.
1/2 small cabbage, about 1 pound
1/4 cup mayonnaise
3 tbsp apple juice
2 tsp apple cider vinegar
1/2 tsp mustard
1/4 tsp salt
1/4 tsp freshly cracked pepper
2 tsp poppy seeds (optional)
Slice the cabbage either in a food processor, with a mandolin or by hand. Place into a large mixing bowl.
Shred both the carrot and apple and add them to the cabbage.
Combine the mayonnaise, apple juice, apple cider vinegar, mustard, salt and pepper. Pour this over the cabbage mixture and toss until everything is well combined. Taste and adjust the seasoning as needed. Sprinkle the poppy seeds over the salad, if using. Give everything a final toss.
Allow the salad to sit at least an hour before serving.