Sweet and tart Granny Smith apples, along with the standard cabbage and carrots, are paired with a tangy-sweet sour cream dressing for a slaw that outdoes the standard with its bright, tart flavor.
Why this recipe works:
- A sugar-and-salt mixture purges the cabbage of excess moisture, leaving it tender, but still crunchy, and well seasoned.
- Sour cream adds a distinct tanginess to the dressing that pairs well with the apple.
- Granny Smith apples add a fruitiness and compliment the already sweet and tart flavor of the dressing.
- For the Dressing:
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 1/3 cup apple cider vinegar
- 3 tablespoons sugar
- 3 tablespoons honey
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon mustard powder
- 1/2 teaspoon poppy seeds
- For the Slaw:
- 1 large head green cabbage (about 3 1/2 pounds), finely shredded on a mandoline or by hand
- 1 large carrot, peeled and grated on the large holes of a box grater
- 2 Granny Smith apples, peeled, cored, and grated on the large holes of a box grater
- 2/3 cup sugar
- 1/3 cup kosher salt
For the Dressing: Whisk together sour cream, mayonnaise, sugar, honey, black pepper, mustard powder, and poppy seeds in small bowl.
For the slaw: Combine cabbage, carrot, and apple in a large bowl. Sprinkle with sugar and salt and toss to combine. Let stand five minutes, then transfer to a large colander and rinse thoroughly under cold running water.
Transfer vegetables to a salad spinner and spin dry. Alternatively, transfer to a large rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel and blot mixture dry with more towels. Return to large bowl.
Pour dressing over vegetables and toss to coat. Adjust seasoning to taste with salt, pepper, and/or sugar.