Apple Coleslaw Medley

Apples are the official fruit of New York State and one of the best-known symbols of fall. According to the Washington State Apple Commission, there are more than 7,500 varieties of apples; many of them grown in New York and available at farmers markets around the city. While apples are synonymous with applesauce and ciders, they can be used in other foods. This fall, add apples to your coleslaw medley.

Apples are an excellent source of fiber and vitamin C. When eaten with the peel, apples are also rich in antioxidants and have been shown to lower cholesterol levels. Farmers markets have many of the ingredients for coleslaw, including cabbage — an excellent source of fiber and vitamins K and C — and red bell peppers, which are rich in vitamin C, lycopene and antioxidants. This easy-to-make side dish is tasty and a great complement to grilled or baked chicken, pork or fish.

Apple Coleslaw Medley

6 cups cabbage, thickly sliced (about 1 head of cabbage)
2 cups apples, grated
½ cup cilantro, chopped
2 cups red bell pepper, diced (or any other color pepper)
½ cup of apple cider vinegar
2 tablespoons of extra-virgin olive oil
⅛ teaspoon of salt
⅛ teaspoon of pepper

Place cabbage, apples and bell peppers in a colander and wash thoroughly with cold water. Let drain for 5 minutes. Whisk cilantro, apple cider vinegar, olive oil, salt and pepper in a large bowl. Add cabbage, apples and bell peppers and toss well to coat. Serve immediately or refrigerate.

In the comment box, tell us how you prepare your coleslaw!