Recipe: Apple-Infused Coleslaw in a Jar with Vinaigrette Dressing

APPLE-INFUSED COLESLAW IN A JAR

"With a tangy, crunchy flair, this fresh apple coleslaw takes center stage. Purple and green cabbage meld with bright herbs, Dijon mustard and honey to create flavors that hint of summer."



8 (pint-size) mason jars
FOR THE VINAIGRETTE:
2 cups Apple Nestle Juicy Juice All Natural 100% Juice
1/4 cup apple cider vinegar
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons Dijon mustard
1 tablespoon honey
1/4 cup canola oil
FOR THE COLESLAW:
5 cups each thinly shredded purple and green cabbage
2 cups shredded carrot and/or thinly sliced red bell pepper
8 tablespoons sliced green onions, chives or shredded fresh basil

TO PREPARE THE VINAIGRETTE:
Place juice in medium saucepan and bring to a boil over medium heat. Boil for about 25 minutes or until reduced to 1/4 cup (reducing the juice will add more sweetness and deepen the apple flavor). Cool to room temperature.*

Whisk together reduced juice, vinegar, salt, pepper, mustard and honey. Gradually add oil in a slow, steady stream, whisking constantly until blended. Divide vinaigrette between each of eight mason jars.

TO PREPARE THE COLESLAW:
Layer about 1/3 cup purple cabbage, 1/3 cup green cabbage, 2 tablespoons carrot and 1 tablespoon sliced green onions in each mason jar. Add another layer (same quantities excluding green onions) of purple cabbage, green cabbage and carrots. You should have about an inch gap between coleslaw and lid so that it is easy to shake; seal closed. Refrigerate. Jars of unshaken coleslaw can be refrigerated for up to 3 days.

WHEN READY TO SERVE:
Simply shake to coat the cabbage with the dressing.

*VARIATION:
In a hurry? Skip reducing the apple juice and just use 1/4 cup apple juice. Increase honey to 2 tablespoons total.

Makes 8 servings
Adapted from source: Nestle