Smoked Honey Mustard Apple Slaw

Good slaw is about technique, not just chopping things thin and drowning them in mayo. The trick is salting the cabbage first and letting it sit for ten minutes so it releases water, then squeezing it dry before the dressing goes on. If you skip that step you'll have a watery slaw by the time it hits the table, and no amount of good dressing saves that. TGCS Co Smoked Honey Mustard replaces most of the mustard in a classic vinaigrette here, so the dressing comes together in under two minutes and tastes like you whisked it in a restaurant kitchen. The apple adds crunch and a tartness that cuts through the sweetness of the sauce. This one works as a pulled pork topper, a hot dog side, or straight out of the bowl with a fork. Serves 4 to 6.

What you need

Food:

1/2 head green cabbage, finely shredded (about 4 cups packed. A sharp mandoline gets you the thinnest, most even shreds. A knife works fine if you take your time. Purple cabbage adds color but bleeds into the dressing, personally I just use green and keep it clean.)

1 tsp kosher salt (for the cabbage draw-out step. Do not skip this.)

1 large Granny Smith apple, cored and julienned (or matchstick-cut. Fuji or Honeycrisp works too if Granny Smith is not around, but you lose some of the tartness that balances the sauce. Cut it right before dressing or toss in a squeeze of lemon to prevent browning.)

3 green onions, thinly sliced

2 tbsp fresh flat-leaf parsley, roughly chopped (optional, but it freshens the whole bowl)

Food (dressing):

3 tbsp TGCS Co Smoked Honey Mustard

2 tbsp apple cider vinegar (white wine vinegar works in a pinch, but the apple cider note in this dressing is intentional. Match the apple in the slaw.)

2 tbsp mayonnaise (full-fat. Light mayo thins out the dressing and you lose the body. Sub plain Greek yogurt for a lighter version, it holds up fine.)

1 tsp honey (the sauce already has sweetness built in, so taste before adding. Some batches won't need it at all.)

Pinch of celery seed (optional, but it reads as classic slaw and rounds out the dressing)

Salt and pepper to finish

Equipment:

Large mixing bowl

Colander or second large bowl

Clean kitchen towel or a few layers of paper towel (for squeezing the cabbage dry)

Whisk

Box grater or mandoline (optional, knife works fine)

How to cook it

1. Shred the cabbage and put it in a large bowl. Toss with the kosher salt and let it sit for 10 minutes. You will see water pooling at the bottom of the bowl. That's the point. DO NOT SKIP THE SALT STEP, watery slaw is the single most common slaw mistake and this is how you prevent it.
2. While the cabbage is sitting, cut your apple into thin matchsticks and slice the green onions. Set aside.
3. After 10 minutes, take the cabbage by the handful and squeeze it firmly over the sink. You want to wring out as much water as you can without shredding the strands. Shake it loose, put it in a clean dry bowl. Repeat until all the cabbage is squeezed out. Dry out the original bowl if you're using just one.
4. In a small bowl, whisk together the TGCS Co Smoked Honey Mustard, apple cider vinegar, and mayonnaise until smooth. (Taste it here before adding honey. The sauce already carries sweetness, you may not need it. If the dressing tastes sharp, add the honey. If it tastes balanced, leave it.)
5. Add the apple, green onions, and parsley to the cabbage. Pour the dressing over and toss to coat everything evenly. Personally I like to use my hands here, you get a much more even coat than you do with tongs.
6. Taste and adjust: a pinch more salt, a few cracks of black pepper, a splash more vinegar if you want it sharper. The slaw should taste bright and a little tangy with a smoke-and-honey finish, not sweet-dominant.
7. Cover and refrigerate for at least 15 minutes before serving. The dressing absorbs into the cabbage as it sits and the flavors settle. (This slaw holds well for up to 4 hours in the fridge. After that the apple starts to soften and you lose the crunch. Make it the same day you're serving it.)
8. ENJOY!