|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 3g||12%|
|Total Sugars 12g|
|Vitamin C 32mg||161%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This lively coleslaw has a bite from the tart apples making it better than most slaws. Combined with cabbage and a delicious dressing this coleslaw is light and refreshing and great on a pulled pork sandwich.
3 Granny Smith apples
1/2 head white cabbage, chopped
4 tablespoons freshly squeezed lemon juice, from 2 lemons
1 cup water
For the Dressing:
1/2 cup mayonnaise
1/4 cup fresh cilantro, chopped
2 tablespoons freshly squeezed lemon juice, from 1 lemon
2 tablespoons olive oil, or vegetable oil
2 tablespoons sugar
1 tablespoon mustard
1 teaspoon fresh thyme, chopped
1 teaspoon caraway seeds
1 teaspoon salt
Gather the ingredients.
Thinly slice the apples using a mandoline slicer or a sharp knife. Then, the thinly sliced apples into matchstick pieces.
Place into a nonmetallic bowl with 1 cup of water the juice of 2 lemons. This will help to keep the apples from turning brown. Let apples sit in the mixture for 15 minutes or so.
In a large plastic or glass bowl, add mustard, lemon juice, salt, cilantro, thyme, sugar, and caraway seeds. Stir a few times.
Using a whisk, slowly whisk in oil to emulsify the dressing.
Once the oil is well incorporated, stir in mayonnaise.
Add the chopped cabbage and apple pieces and toss to coat.
Cover bowl with plastic wrap and place into the refrigerator for at least 1 hour before serving. This slaw should be used the day it is prepared.