Labor Day Side: Crunchy Tart Apple Coleslaw

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Apple Coleslaw Ingredients:

1/3 cup(s) cider vinegar
3 tablespoon(s) vegetable oil
1 tablespoon(s) Dijon mustard
1 tablespoon(s) sugar
1 teaspoon(s) salt
1/2 teaspoon(s) ground black pepper
1 small (1 1/2-pound) head green cabbage, thinly sliced, tough ribs discarded
1/2 small (4-ounce) head red cabbage, thinly sliced, tough ribs discarded
4 medium carrots, shredded
1 small red onion, minced
1 yellow pepper, thinly sliced
1 large Granny Smith apple
1/2 cup dried cranberries
Nuts if desired: Walnuts, Pecans, Almonds, Sunflower Seeds

Apple Coleslaw Directions:

1. In a large bowl, with wire whisk, mix vinegar, oil, Dijon, sugar, salt, and pepper until blended. Add green and red cabbage, carrots, onion, and yellow pepper; toss well. Cover and refrigerate at least 1 hour to blend flavors or up to 6 hours.
2. Just before serving, core apple and cut into matchstick-thin strips. Add to coleslaw and toss to coat.

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