1 Granny Smith apple, cut into matchstick-size pieces
5 green onions, thinly sliced
1/2 cup apple cider vinegar
1/2 cup white sugar (sub maple syrup)
3 tablespoons olive oil
3 tablespoons vegetable oil
1 tablespoon Dijon mustard
1/4 teaspoon red pepper flakes
Toss cabbage, apple, and onions together in a large bowl.
Whisk vinegar, sugar, olive oil, vegetable oil, Dijon mustard, and red pepper flakes together in a saucepan over medium heat; bring dressing to a simmer. Pour hot dressing over cabbage mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate until flavors blend and slaw is cold, at least 1 hour.