My love for coleslaw has grown over the years. Perhaps it's because slaw is always served with BBQ, and being from Kansas City, we would eat BBQ all the time. Some slaws are too creamy, some are just too acidic, but this recipe from America's Test Kitchen is a winner for us. The sweet apple balances out the acidity of the vinegar for a perfect combination. It's super easy if you have a food processor to slice everything thinly.
Serve With: slow cooked ribs and cheesy potatoes
Apple-Cabbage Slaw (adapted from America's Test Kitchen)
1 medium head green cabbage, cored
2 medium sized apples (Granny Smith or any variety - I like the sweeter kinds personally)
2 medium carrots
1 small onion
6 tablespoons vegetable oil
1/2 cup cider vinegar
1/2 cup sugar
1 tablespoon Dijon mustard (I prefer the seedy kind)
- Thinly slice cabbage, apples, carrots and onion in food processor, or by hand, cut into thin matchsticks.
- Toss all vegetables together in a large bowl.
- Whisk together oil, cider vinegar, sugar, Dijon mustard and salt. Pour over slaw mix. You may not need the entire dressing if your cabbage was small, so add about half, toss and test. Add more if needed. (America's Test Kitchen suggests bringing oil, vinegar, sugar and mustard to a boil over medium heat and then pouring over the slaw, and allowing to cool before serving. I've found heating the dressing is not needed, but they say it helps the veggies soak the flavor up better.)