Coleslaw doesn't have to be a just shredded cabbage swimming in a mayonnaise sauce. Next time you make it, try adding a lighter dressing such as a vinaigrette.
1 Granny Smith apple, cored and peeled1 tablespoon fresh lemon juice1 small head green cabbage, quartered and cored1 small head red cabbage, 8 leaves set aside for plating, the rest quartered and cored1 carrot, peeled1/2 cup thinly sliced green onions1/2 teaspoon kosher salt1/4 teaspoon freshly ground black pepper1 tablespoon caraway seeds
Using the large holes of a box grater, shred the apple into a large bowl and toss with the lemon juice to prevent discoloring. Shred the green cabbage, red cabbage and carrot into the bowl. Add the onions, salt, pepper and caraway seeds and toss. Dress with your favorite salad dressing and sprinkle with the chives.
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