Apple Carrot Cabbage Coleslaw
Yield: 6 servings
1 small head red cabbage, core discarded, quartered and sliced thinly (1/8-inch thick) on a mandoline (6 cups)
4 medium carrots, peeled and grated (2 cups)
2 medium apples (Pink Lady, Gala, Empire, or Fuji) unpeeled, sliced into French fry strips on a mandoline (3 cups)
½ cup roughly chopped fresh flat-leaf Italian parsley
Kosher salt, to taste
Freshly ground black pepper, to taste
¼ cup extra-virgin olive oil
2½ tablespoons red wine vinegar
2½ tablespoons apple cider vinegar
Combine the cabbage, carrots, apples, and parsley in a large bowl.
In a small container with a tight fitting lid, combine the vinaigrette ingredients, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a small bowl.
Add approximately two-thirds of the vinaigrette to the cabbage mixture, toss to coat, and season to taste with salt and pepper, adding more vinaigrette if needed. Taste again to check your seasonings, and serve!