Apple Slaw

This is a great summer salad and a nice change of pace from regular coleslaw. There are so many dynamic flavors at work: the sweetness of the apple, the tartness of the dried cherries, the saltiness of the sunflower seeds, the sourness of the dressing, and of course, the crunch of the vegetables! (I know, crunch is not a flavor.)

This salad goes really well with grilled meats, and because the dressing is vinegar and oil based, it can sit out at a picnic with no salmonella worries!

First, to make the dressing, combine the oil, vinegar, sugar, salt and pepper. Shake it up!



Then combine the slaw, apple, cherries and sunflower seeds in a salad bowl.



Drizzle the dressing over and toss to combine. Chill for a few hours to give the flavors time to blend.

There are more great ways to use apples at the In Season Recipe Swap.

Find other great recipes at Tasty Thursday, Tempt my Tummy Tuesday , Tasty Tuesday, the Ultimate Recipe Swap, Dieter's Delight.

Apple Slaw

Dressing:
1/3 cup brown sugar
1/3 cup cider vinegar
1 1/2 Tbsp. vegetable or olive oil
1/4 tsp. salt
1/4 tsp. freshly ground pepper

Slaw:
2 1/2 cups chopped Pink Lady or other sweet apple
1 - 12 oz pkg. broccoli slaw
1 - 3 oz. pkg. dried tart cherries
2 Tbsp. sunflower seed kernels

Combine the dressing ingredients in a jar and toss well to combine, until sugar is dissolved. Combine the slaw ingredients in a large bowl; drizzle with dressing and toss to coat. Chill for a few hours to blend flavors. Makes 6-8 servings.