Tangy Apple Coleslaw

Ingredients

• For the dressing:
• 1/2 cup sour cream
• 1/3 cup mayonnaise
• 1/3 cup apple cider vinegar
• 3 tablespoons sugar
• 3 tablespoons honey
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon mustard powder
• 1/2 teaspoon poppy seeds
• For the slaw:
• 1 large head green cabbage, 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

Directions

1. Make the dressing first: in a small bowl, whisk the sour cream, mayonnaise, sugar, honey, black pepper, mustard powder, and poppy seeds until smooth and even.
2. For the slaw, put the cabbage, carrot, and apple into a large bowl. Scatter the sugar and salt over the top, toss everything well, and let it sit for 5 minutes. Move the mixture into a large colander, then wash it thoroughly with cold running water.
3. Move the rinsed vegetables into a salad spinner and spin until dry. If you are not using a spinner, spread them on a large rimmed baking sheet that has been covered with a triple layer of paper towels or a clean kitchen towel, then pat the mixture dry with additional towels. Put everything back in the large bowl.
4. Add the dressing to the vegetables and toss until everything is coated. Taste, then fine-tune with salt, pepper, and/or sugar.