Green-Cabbage and Red-Apple Slaw with Brussels Sprouts
A crunchy slaw unites three suppliers of vitamin C: green cabbage, brussels sprouts, and citrus.
- 3 tablespoons cider vinegar
- 1/2 small green cabbage, very thinly sliced (about 5 cups)
- 8 brussels sprouts (about 6 ounces), trimmed, halved lengthwise, and thinly sliced
- 1/2 small red onion, halved lengthwise and thinly sliced crosswise (about 1/2 cup)
- 1/3 cup fresh orange juice
- 4 teaspoons fresh lemon juice
- 1 tablespoon finely chopped fresh dill
- 1 teaspoon grainy mustard
- 1 teaspoon poppy seeds
- 1/2 teaspoon coarse salt
- 1/8 teaspoon freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 2 small red apples, such as Gala, cut into matchsticks
Bring 1 1/4 cups water to a boil in a large pot over medium-high heat. Add 2 tablespoons vinegar and the cabbage. Cover, and steam until cabbage has just wilted, about 2 minutes. Using a slotted spoon, transfer cabbage to a colander set over a large bowl. Immediately add brussels sprouts and onion to colander; toss to combine. Let cool 5 minutes.
Whisk orange juice, lemon juice, remaining tablespoon vinegar, dill, mustard, poppy seeds, salt, and pepper in a small bowl. Pour in oil in a slow, steady stream, whisking until emulsified.
Transfer cabbage mixture to a large bowl. Add vinaigrette and apples, and toss gently to coat. Let stand at room temperature 10 minutes, tossing occasionally. Serve.