Q: I stopped to pick up lunch from Alon’s [Virginia-Highland location] — lump crab cakes, polenta and a delicious Green Apple Coleslaw. It was shredded cabbage, carrot, red onion and very thinly sliced green apples (maybe Granny Smith) with a very light dressing. Would it be possible to get that recipe? Thanks. — Annette Wade, Atlanta
A: Alon Balshan sent us the recipe for his Green Apple Coleslaw, a vegetable mixture just as Wade described it with a dressing made light and tangy with the combination of apple cider vinegar, lemon juice and Dijon mustard.
Alon’s Bakery & Market’s Green Apple Coleslaw
5 cups finely shredded green cabbage
1 cup matchstick-cut Granny Smith apple
1 cup matchstick-cut carrot
1/4 cup matchstick-cut red onion
1 cup Hellman’s mayonnaise
2 tablespoons granulated sugar
1/4 cup plus 2 tablespoons apple cider vinegar
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
Kosher salt and black pepper
Chopped parsley, for garnish
In a large bowl, combine cabbage, apple, carrot and onion.
In a medium bowl, whisk together mayonnaise, sugar, vinegar, lemon juice and mustard. Pour over cabbage mixture and toss. Season to taste. Garnish with chopped parsley if desired. Makes: 5 cups
Per 1/2-cup serving: 195 calories (percent of calories from fat, 81), 1 gram protein, 9 grams carbohydrates, 2 grams fiber, 19 grams fat (3 grams saturated), 8 milligrams cholesterol, 181 milligrams sodium.
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