Red Cabbage and Apple Slaw

Another winter slaw...this one very pink. It has a nice crunch and mild kick from the dressing. These slaws keep well in the fridge for a few days, so you can make a large batch and eat it with dinner over a couple days.

1 small-medium heat red cabbage, very thinly sliced
1 medium apple, peeled, cored, and grated
1/2 red onion, thinly sliced
1/3 cup cider vinegar
1/4 cup olive oil
1/2 tsp sesame oil
1 Tbsp spicy mustard
1-2 tsp salt

Combine the cabbage, apple, and onion in a large bowl and fluff with your fingers or toss well with a spoon to separate all the strands.

Combine remaining ingredients in a small bowl or jar and mix well. Pour over salad and toss to thoroughly coat everything. Let slaw sit for an hour or so before serving.

Serves 6-8.