Apple Lemon Slaw
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2 Fuji Apples
1/2 Red Onion
1/2 Napa Cabbage
2 Cups Shredded Carrots
3 Tbsp Lemon Juice
1 Tbsp Dijon Mustard
1 Tsp Honey
1/2 Cup Olive Oil
1 Tsp Celery Seeds
Prepare dressing by combining lemon juice, mustard honey, salt and celery seeds together in a mixing bowl with a whisk. Slowly add olive oil while whisking.
To the bowl add celery seeds and shredded carrots.
Cut Napa cabbage head in half, remove core and crosscut head into 1/4" strips then add to the bowl.
Peel and cut red onion in half, julienne onion into 1/8" slices then add to the bowl.
Leaving skin on apples, cut apples in half. Remove core and stem. Cut apple into 1/4" sticks.
Toss all ingredients together and allow to marinate 20 minutes prior to serving, keep chilled in the refrigerator.