Cider Know-How: Apple Cider and Lemon Slaw

Add vitality to a fall salad with a variety of vitamin-filled veggies and fruit juices.


  • 2 tablespoons honey mustard or grainy mustard
  • Juice of 1 lemon
  • 1/4 cup apple cider
  • 1/4 cup extra virgin olive oil (EVOO)
  • Salt and pepper
  • 1/2 small head green cabbage, thinly sliced
  • 3-4 ribs celery, thinly sliced
  • 1 bunch scallions, thinly sliced
  • 1 bulb fennel, thinly sliced


In a large mixing bowl, whisk together the mustard, lemon juice, cider and EVOO. Season with salt and pepper, then toss the veggies with the dressing. Serve immediately or refrigerate up to 8 hours, then serve.

What's Fresh from @RachaelRay

Rachael Ray