Sour Apple Coleslaw
In general and on the whole, I am not a huge coleslaw fan. I think it is the cabbage that gets me; the bitterness of it. We never ate it all that much when I was a kid and if I came across it at a social event (i.e. potluck, family reunion, or picnic) it always seemed to be dripping in dressing with limp, soggy vegetables. Cabbage in general has never been very high on my list of favorite vegetables, but in the last few years, I have been making an effort and have since learned to like the crunch! I don’t hesitate to add this version to my BBQ Chicken Sandwiches and coleslaw is so darn pretty on the plate, wether I eat it or not, I like to make it and serve it.
When apples are in season, this is the one I like to make. It is the very first coleslaw recipe I ever made waaaaaaaaaaaay back in my twenties and it is still my favorite. Apples and cabbage are paired up together all the time with pork chops and roasts and other applications where they are actually cooked together. I thought it was kind of genius-and painfully obvious-that they would be great together in a cabbages’ most famous role-coleslaw!! It just makes sense, ya know?!
And they do. Taste good together, I mean. Perfectly matched with a dressing that is just a smidge sweeter than your classic coleslaw and with more simple flavors to let the apple-i-ness shine through. Like its more classic cousin, this Sour Apple Coleslaw goes great with just about anything grilled or roasted, but brats are particularly fantastic. When we are surrounded by apple cake and apple pies and apple strudel and baked apples and have crazy apple overload from September through November, this is a refreshing and healthy way to vary autumns favorite fruit. I guess I can’t really say that I am not a coleslaw fan anymore, huh…?
One Year Ago: Caramelized Onion Crostini
Two Years Ago: Spice Muffins W/Pumpkin Chocolate & Streusel
Three Years Ago: Veggies W/Pasta
Sour Apple Coleslaw
Adapted from Wolfgang Puck
With just a few ingredients, this salad comes together fast. It is wonderful with roast chicken. Make sure that your apples are nice and firm and crunchy. Mushy apples make for a mushy coleslaw.
1 bag (14 oz) shredded cabbage and carrot mix or 1/2 small green cabbage shredded and 2 large carrots, scraped and shredded
2 large tart apples, such as fuji or granny smith
1/2 c mayo-I use canola
2 T apple cider vinegar
3 T honey
salt and pepper to taste
Whisk the last four ingredients together to make the dressing, starting with just a half teaspoon or so each of salt and pepper. You can always add more later. Set it aside and dump the cabbage and carrots in a large bowl. Peel and core the apples and either shred them on the largest side of your box grater, or cut them into thin julienne strips. If you have a mandolin that will do this, that will be even better. Immediately toss the apples with a the cabbage and drizzle on a bit of the dressing, being careful not to squish the apples into applesauce! Taste for seasoning and dress until the slaw is just barely coated with dressing. Enjoy!