Yield: 6 to 8 servings.
3 cups shredded green cabbage
1 cup shredded purple cabbage
1 Granny Smith apple, cored and finely chopped
1 Honeycrisp apple, cored and finely chopped
2 green onions, thinly sliced
½ cup finely chopped red bell pepper
For the dressing:
2 tablespoons apple cider vinegar
⅓ cup mayonnaise
2 tablespoons light brown sugar
½ teaspoon celery salt
To assemble: Combine cabbage, apples, green onions, and red bell pepper in a large bowl.
For the dressing: In a small bowl, whisk all ingredients together until sugar has dissolved. Pour dressing over cabbage mixture; toss to evenly coat. Refrigerate until ready serve.
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