Use a variety of different colored apples. A green apple might blend too much with the cabbage so use red for a pop of color.
Grate the apples in a food processor using the shredding plate if you prefer.
Avoid browning during prep and place sliced apples in bowl with water and lemon.
With leftovers, serve on top of sandwiches for a crunchy bite, or as a side dish through the week.
Store leftovers in an airtight container for four days. Refresh the flavor with a quick stir, then a hit of pepper and salt!
Sprinkle on a few poppy seeds or sunflower seeds for more crunch and texture.
Cut down prep time with a bag of pre-shredded cabbage from the store.