|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 6g||21%|
|*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 of white cabbage
- 4 tablespoons lemon juice (juice of two lemons)
- 1 cup/240 milliliters water
- For the Dressing:
- 1/2 cup/120 milliliters mayonnaise
- 1/4 cup/60 milliliters cilantro (chopped)
- 2 tablespoons/30 milliliters fresh lemon juice
- 2 tablespoons/30 milliliters olive or vegetable oil
- 2 tablespoons/30 milliliters sugar
- 1 tablespoon/15 milliliters mustard
- 1 teaspoon/5 milliliter fresh thyme (chopped)
- 1 teaspoon/5 milliliters caraway seeds
- 1 teaspoon/5 milliliters 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 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 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.