Published Saturday, 29 September, 2012 by Savanna
This recipe has converted many friends from passionate coleslaw-haters into huge slaw fans. Great in the summer with barbecue food (especially on a pulled pork sandwich), but also great served with winter foods like chili to freshen them up a bit.
to prepare salad:
1) cut the granny smith apple into matchstick-sized pieces. (aka. Julienne the apple) and dice the cheese into very small cubes (i usually cut them about a 1/2 cm in size).
2) put cabbage, julienned apple, carrot, cheese, and dried cranberries into a large bowl and toss.
3) in another, smaller bowl, mix together all of the "dressing" ingredients (mayo, lemon, dijon mustard, honey, salt and pepper). If you like your dressing a little more runny, adjust by adding more lemon.
4) pour dressing over salad ingredients and toss. Best served chilled after sitting in the fridge, tossed, for 30-40 minutes (though this is not necessary... It just helps the flavours meld together a bit better)