Truffle Apple Cabbage Slaw


(yield: 4-6 servings)

4 cups purple cabbage, shredded

1 medium granny smith apple, sliced into thin matchsticks

2 TBSP whole grain mustard

1 TBSP mayonnaise

2 TBSP truffle oil

2 TBSP apple cider vinegar

1/4 teaspoon ground black pepper

1/2 teaspoon salt

Combine cabbage and apples in a large bowl. Place remaining ingredients into a glass jar with a tight fitting lid. Shake vigorously until mixture is smooth and creamy. Pour dressing over slaw and stir to distribute. Serve immediately or keep refrigerated until ready to eat.

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