Apple and Carrot 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 (yes, again).
Note: if you do not have a mandoline, this is a great opportunity to practice your knife skills!