Great slaw can upstage salad whenever it gets a chance. This one, full of sweet and crisp apples and dressed with honey and lime, is familiar yet not run-of-the-mill. It pairs with everything from a ham sandwich to fish tacos, but is satisfying enough to stand on its own as a meatless meal.
Salt Your Cabbage
Take note of the first prep step, where the shredded cabbage is salted and set aside for a bit. This is a similar concept to dry-brining a chicken; not only does the salt season the cabbage, but it also draws out excess moisture and enhances flavor and crispness. It's a game-changer in creating cabbage slaws with good texture that stay dressed, whether that dressing is creamy or vinegary. It fixes the problem of milky, watery liquid rising in the bowl and washing away flavor.
It makes slaw a good keeper, so when time allows (especially if you're counting on leftovers), use this technique in all of your favorite slaw recipes.
Cabbage and Apple Slaw with Honey-Lime Dressing
small red cabbage (about 1 pound), cored, quartered, and thinly shredded
small Granny Smith apple, cored, quartered and cut into matchsticks (about 1 cup)
scallions (white and tender green parts), chopped (about 1/2 cup)
whole-grain Dijon mustard
Freshly grated zest of 1 medium lime
Juice of 1 medium lime
Freshly ground black pepper
pecan pieces, toasted if desired
Toss together the cabbage and salt in a colander. Place over a large bowl to collect the liquid and let stand for 1 hour at room temperature. Discard the accumulated liquid, wipe out the bowl, and transfer the cabbage into it.
Core and cut the apple into matchsticks and add to the cabbage. Chop the scallions into small pieces and add to the cabbage. Toss to combine.
Place the mayonnaise, honey, mustard, lime zest, lime juice, and poppy seeds in a small bowl and whisk to combine. Pour over the cabbage mixture and toss thoroughly. Taste and season with pepper as needed. Serve immediately or cover and refrigerate. Stir in the pecans just before serving.
Pre-shredded cabbage: You can use pre-shredded cabbage in this recipe; you will need 4 cups.
Storage: Leftover slaw can be stored in an airtight container in the refrigerator for up to 4 days.