Around our house, Saturdays are slow-cooker days. (They are also catch-up-on-everything-we-didn’t-get-done-during-the-week days, so we are often at home.) I like to make up a big batch of something that will get us through the early part of the work week, and the slow cooker is a handy cooking device for that end. Last Saturday I made a delicious slow-cooker Pulled Pork Recipe that my friend DM shared with me last summer. To go along with our pulled pork sandwiches, I tried my fifth new recipe of the year, Apple and Cabbage Slaw from Weight Watchers. I made it an hour or so before we ate to give it time to chill in the refrigerator.
Upon first bite, I made my “sour face” thanks to the vinegar, which was rather overpowering in both taste and smell. But it also had a nice crunch and a tart-yet-sweet thing going on, so I ate my full serving, although it only earned 2 out of 5 stars from John and 2-and-a-half stars from me. The next night we ate the leftovers, and the slaw had improved with time. The vinegar taste was not nearly as strong. And for a colorful twist, the red cabbage had turned the apple slices a pretty shade of violet.
Apple and Cabbage Slaw
1 TB cider vinegar (I recommend using less!)
1 TB maple syrup
2 tsp. olive oil
¼ tsp. salt
1/8 tsp. freshly ground black pepper
2 cups thinly sliced red cabbage
1 large Granny Smith apple, cored and thinly sliced
1 green onion, thinly sliced
1. Combine first 5 ingredients in a large bowl, stirring well with a whisk. Add cabbage and remaining ingredients to bowl; toss gently to coat.
Yield: 4 servings (serving size: about 1 cup). Per serving, 2 PointsPlus.