Chopped apple adds fruity sweetness, color and crunch to the tangy cabbage in this flavorful slaw. It's a refreshing side dish anytime of the year. Mom stored apples and cabbage in the root cellar, so she fixed this dish frequently to feed our big family.
- 6 cups shredded cabbage
- 3 medium red apples, chopped
- 1 can (5 ounces) evaporated milk
- 1/4 cup lemon juice
- 2 tablespoons sugar
- 2 teaspoons grated onion
- 1 teaspoon celery seed
- 1/2 teaspoon salt, optional
- Dash pepper
- In a large bowl, toss the cabbage and apples. In a small bowl, combine the remaining ingredients. Pour over cabbage mixture and toss to coat. Refrigerate until serving. Yield: 10 servings.
Originally published as Apple Cabbage Slaw in Taste of Home February/March 2000, p35
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