This lively cole slaw has a bite from the tart apples making it better than most slaws. Combined with cabbage and a delicious dressing this cole slaw is light and refreshing and great on a pulled pork sandwich.
- 3 cups/700 mL thinly sliced Granny Smith apples
- 1/2 head of white cabbage
- 4 tablespoons lemon juice (juice of two lemons)
- 1 cup/240 mL water
- For the Dressing:
- 1/2 cup/120 mL mayonnaise
- 1/4 cup/60 mL cilantro (chopped)
- 2 tablespoons/30 mL fresh lemon juice
- 2 tablespoons/30 mL olive or vegetable oil
- 2 tablespoons/30 mL sugar
- 1 tablespoon/15 mL mustard
- 1 teaspoon/5 mL fresh thyme (chopped)
- 1 teaspoon/5 mL caraway seeds
- 1 teaspoon/5 mL salt
- Peel and core apples.
- Cut into thin strips of matchstick pieces.
- Place into a non-metallic 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 mixture for 15 minutes or so.
- In a large plastic or glass bowl, add mustard, lemon juice, salt, thyme, sugar, and caraway seeds. Stir a few times.
- Using a whisk, slowly whisk in oil to emulsify the dressing.
- Once oil is well incorporated, stir in mayonnaise.
- Add chopped cabbage and apples pieces and toss to coat.
- Cover bowl with plastic wrap and place into refrigerator for at least 1 hour before serving. This slaw should be used the day it is prepared.
- Add to pulled pork or pulled chicken sandwiches or serve slaw as a side dish.
|Nutritional Guidelines (per serving)|