If you would have asked the kid-me if I would rank coleslaw as one of my favorite foods as an adult, I would have laughed in your face. Back then, outside the crispy chicken fast food coleslaw, I didn’t like the stuff.
I didn’t even like my grandmothers’. Either of my grandmothers’.
Oh how my taste buds have changed. And what’s sad, of my nearly 500 recipes, I have only 3 slaws on this site. That’s kind of pathetic. I’ve got a Pineapple Slaw, a BBQ Slaw that I used as a grilled chicken topping and a slaw using purple cabbage…a highly under utilized vegetable in my opinion.
What to serve with Apple Coleslaw?
When I made my Beer Braised Blue Cheese Bratwursts, I needed a side dish that would compliment them. Of course, coleslaw was my first thought. I didn’t want to make a creamy version because of the blue cheese component. I wanted something slightly tangy, yet a bit sweet because of that same blue cheese component paired with the beer.
So, Apple Coleslaw became my solution. The nice thing is, I had enough apple coleslaw leftover that when I made pulled pork for dinner a night or two later, it was the PERFECT topping. I may have even found myself stealing a bite or two in-between meals; but that’s probably because I’m an odd duck when it comes to snack food.
I, like you, love me a creamy coleslaw, but sometimes you need to forgo the creaminess and just enjoy the crisp tang of a vinegar based slaw. HOWEVER, should you find yourself in desperate need of a bit of the classic creaminess, add 1/4 cup of mayo, 2% Low-fat Greek yogurt, or Miracle Whip. That will fix that craving.
A break from the traditional creamy coleslaw with this tangy vegan version sweetened with apples, a perfect side dish or sandwich topping.
- 1 cup cider vinegar
- 1/4 cup sugar
- 1 tsp dry mustard
- 1/2 tsp celery seeds
- 1 1/2 tsp salt
- 1 cup quality extra virgin olive oil
- 1 small head green cabbage
- 1 1/2 cup carrots shredded
- 1/2 cup white onion; finely diced
- 2 red apples (gala or fuji)
In a small saucepan over medium heat, combine the vinegar, sugar, mustard, celery seeds, and salt.
Bring to a boil, stirring until the sugar is dissolved.
Remove from the heat and add the oil.
Cool until just warm to the touch, about 30 minutes.
In a large bowl, jar, or zip-seal bag, combine the cabbage, onion, apple, and carrot; mix well.
Pour the warm dressing over the cabbage mixture.
Cover and marinate for 8 hours, refrigerated, or up to three days.