If you’ve never had it before, Manchego is a semi-hard cheese that’s tangy, without being overpowering. It’s a perfect partner for tart green apples in this simple side dish.
You might be tempted to cut the matchstick (a.k.a. julienne) apples using a mandoline slicer, but in our experience, a mandoline just turns even the firmest of apples into applesauce. This slaw is a job for a sharp knife and a steady hand.
The lemon water treatment will keep the apples from going brown for a few hours, but this is best served immediately after your make it.
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