Coleslaw with Grapes and Dried Apples

I was working on this recipe a while before I realized that it’s basically a cross between coleslaw and Waldorf salad.

I used a technique I learned from this Serious Eats coleslaw recipe to prep the cabbage. (If you’re ever looking for a basic creamy coleslaw recipe, that’s the one you want.) You remove some of the moisture from the cabbage using salt and sugar. Removing moisture helps keep the cabbage crunchy and also helps ensure that the dressing doesn’t get watered down after the slaw has been sitting around a while.

Coleslaw

• 1 pound cabbage, thinly sliced
• 2 tablespoons white sugar
• 2 tablespoons salt
• 1/2 cup thinly sliced red onion
• 1/2 cup quartered red grapes
• 1/4 cup broken apple chip pieces

Dressing

• 3 tablespoons mayonnaise or Vegenaise
• 3 tablespoons Greek yogurt
• juice of 1/2 medium lemon (~1 1/2 tablespoons)
• zest of 1/2 medium lemon (~1 teaspoon)
• 1 teaspoon Dijon mustard
• salt and freshly ground black pepper

1. Place the cabbage in a large bowl and add the sugar and salt. Mix well, and let sit for 10 minutes.
2. Meanwhile, put the mayonnaise/Vegenaise, yogurt, lemon juice, lemon zest, mustard, a pinch of salt, and a few grinds of pepper in a small bowl. Whisk to combine.
3. Thoroughly rinse the cabbage. Gently squeeze to remove any excess water. Lay on towels and pat dry.
4. Place the cabbage in a large bowl. Add the onion, grapes, apple pieces, and dressing. Stir well. Season with salt and pepper to taste.

Serves 4