Meat the DCS Grill

MEAT the DCS GRILL WITH RECIPES from AMERICA'S TEST KITCHEN

Tangy Apple-

Cabbage Slaw

SERVES 8

To prep the apple, core it, cut it into ¼-inch-thick planks, stack

the planks, and cut them into matchsticks.

1 small head green cabbage (1¼ pounds),

cored and chopped

1 teaspoon salt

1 Granny Smith apple, cored and cut into

¼-inch-thick matchsticks

1 scallion, sliced thin

¼ cup cider vinegar

¼ cup sugar

3 tablespoons vegetable oil

1½ teaspoons Dijon mustard

⅛ teaspoon red pepper flakes

1. Toss cabbage and salt together in colander set

over medium bowl. Let sit until wilted, about 1 hour.

Rinse cabbage under cold water. Drain, dry well with

paper towels, and transfer to large bowl. (At this point,

dried cabbage can be transferred to zipper-lock bag and

refrigerated for up to 24 hours.) Add apple and scallion to

cabbage and toss to combine.

2. Bring vinegar, sugar, oil, mustard, and pepper akes

to boil in small saucepan over medium heat. Pour dressing

over cabbage mixture and toss to coat. Cover with plastic

wrap and refrigerate for at least 1 hour or up to 24 hours

before serving.