There oughta be a law

...against this slaw:

Image of Popeye's coleslaw from wikimedia.org

Whoever thought putting mayonnaise and cabbage together was a good idea should be shot.
Twice.

I, on the other hand, should be knighted or something.

Fresh Apple Slaw

by Sharon Graves
Crunchy, brisk, zingy with the bite of vinegar and mustard, matched with sweet crisp apples and fresh basil.  Now this? THIS is slaw!

Prep Time: 15 minutes

Cook Time: 30 minutes chilling time

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Ingredients

• generous 1 Tbs. apple cider vinegar
• generous 1 Tbs. seasoned rice vinegar
• generous 1 tsp. Dijon mustard
• 1/4 c. olive oil
• 1 crisp-tart apple, peeled, cored, and cut into julienned strips (matchsticks)
• 1 c. of finely shredded carrots
• 1/2 small red cabbage, finely chopped/shredded (about 2 cups)
• 1 green onion, green parts only, finely chopped
• 2 Tbs. c. fresh basil, rolled up and then finely sliced
• salt and pepper to taste

Instructions

In a large bowl, whisk together the vinegars and the mustard, and then add the olive oil in a thin stream until completely blended. Add salt and pepper to taste, and set aside.

Add the apples to the bowl with the dressing first, stir to coat, and then add the carrots, cabbage, green onions and basil. If you like, feel free to add julienned red peppers, jicama, or other types of cabbage and veggies. This is a really flexible slaw!

Transfer the slaw to the fridge and allow flavors to blend, and for salad to chill, for 20-30 minutes before serving.

FYI, this goes amazingly well with Pulled Pork Sliders, speaking from experience.