Tangy Apple Coleslaw

In step 1, the salted, rinsed, and dried cabbage can be refrigerated in a zipper-lock bag for up to 24 hours. To prep the apples, cut the cored apples into ¼-inch-thick planks, then stack the planks and cut them into thin matchsticks.
Ingredients
1
medium head green cabbage , cored and chopped fine
2
teaspoons salt 
2
Granny Smith apples , cored and cut into thin matchsticks (see note)
2
scallions , sliced thin
6
tablespoons vegetable oil 
1/2
cup cider vinegar 
1/2
cup sugar 
1
tablespoon Dijon mustard 
1/4
teaspoon red pepper flakes 
Instructions
*  1. Toss cabbage and salt in colander set over medium bowl. Let stand until wilted, about 1 hour. Rinse cabbage under cold water, drain, dry well with paper towels, and transfer to large bowl. Add apples and scallions and toss to combine.
*  2. Bring oil, vinegar, sugar, mustard, and pepper flakes to boil in saucepan over medium heat. Pour over cabbage mixture and toss to coat. Cover with plastic and refrigerate at least 1 hour or up to 1 day. Serve.
Serves 6 to 8.