By Jessica Tennier, Sous-chef
Pillar and Post, Vintage Hotels

Makes 8 to 10 servings

1/4 cup apple cider vinegar, plus more if needed

Juice of 1 orange

2 tbsp grainy Dijon mustard

1/2 tsp kosher salt, plus more if needed

1/4 tsp freshly ground pepper, plus more if needed

1/4 cup extra virgin olive oil

2 tbsp pure maple syrup

3 tart apples, peeled and cored

1 tbsp freshly squeezed lemon juice, plus more if needed

4 cups shredded red cabbage

4 cups shredded white cabbage

2 cups thinly sliced radishes

4 large carrots, peeled and grated

1 red pepper, julienned (cut into matchstick strips)

1 yellow pepper, julienned (cut into matchstick strips)

1 bunch green onions, thinly sliced on the diagonal

2 cloves garlic, minced Finely grated zest of 1 orange

In a small bowl, whisk together the vinegar, orange juice, mustard, salt and pepper. Slowly whisk in the oil until emulsified. Whisk in the maple syrup; set aside.

Finely julienne (cut into fine matchsticks) or shred the apples. Place them into a large bowl and immediately toss them with the lemon juice. Add the red cabbage, white cabbage, radishes, carrots, red pepper, yellow pepper, green onions, garlic and orange zest. Toss together to combine well. Pour the prepared vinaigrette over the slaw ingredients in the bowl. Toss well (clean hands are your best tool) to combine. Refrigerate for at least 2 hours before serving. Taste and adjust acidity and seasonings as needed.