Tangy Apple Coleslaw

Ingredients

For 12 servings

• •1 large head green cabbage (about 3 1/2 pounds), finely shredded on a mandoline or by hand
• •1 large carrot, peeled and grated on the large holes of a box grater
• •2 Granny Smith apples, peeled, cored, and grated on the large holes of a box grater
• •2 /3 cup sugar
• •1 /3 cup kosher salt
• •1 /2 cup sour cream (8 ounces; 113 g)
• •1 /3 cup mayonnaise (2 3/4 ounces; 75 g)
• •1 /3 cup (80 ml) apple cider vinegar
• •3 c. à soupe (45 g) granulated sugar
• •3 c. à soupe honey (2 1/4 ounces; 63 g)
• •1 c. à café freshly ground black pepper
• •1 /2 teaspoon mustard powder
• •1 /2 teaspoon poppy seeds

Method

1. 1.For the Slaw: In a large colander, combine cabbage, carrot, and apple. Sprinkle with sugar and salt and toss to combine. Let sit for 5 minutes, then rinse thoroughly under cold running water.
2. 2.Meanwhile, prepare the dressing: In a small bowl, whisk sour cream, mayonnaise, apple cider vinegar, sugar, honey, black pepper, mustard powder, and poppy seeds to combine.
3. 3.To Assemble: Transfer vegetables to a salad spinner and spin dry. Alternatively, transfer to a 13- by 18-inch rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel. Blot mixture dry with paper towels, and place vegetables in a large bowl.
4. 4.Pour dressing over slaw and toss to coat. Adjust seasoning with additional salt, pepper, and sugar as needed.