Ingredients
Dressing
- 1/4 cup (50 mL) cider vinegar
- 3 tbsp (45 mL) sugar
- 1 tbsp (15 mL) vegetable oil
- 1/2 tsp (2 mL) celery seed
- 1/4 tsp (1 mL) salt
Slaw
- 4 cups (1 L) cabbage slaw mix
- 2 medium firm, red apples, cored and coarsely chopped (2 cups/500 mL)
- 1 cup (250 mL) diced celery
- 1/2 cup (125 mL) sliced almonds, toasted
Directions
- For dressing, combine vinegar, sugar, oil, celery seed and salt in small bowl; whisk until blended.
- For slaw, combine slaw mix, apples, celery and almonds in large bowl.
- Pour dressing over slaw; toss to coat.
- Cover; refrigerate at least 2 hours to allow flavors to blend.
- Serve salad.
Notes
You can substitute Braeburn, Gala or Red Delicious for Red Apples Salad can be made 8 hours before serving