Gone are the days of soggy coleslaw. Add this sweet and tart apple and cabbage slaw tossed in a creamy Dijon dressing to your BBQ menu or on top of a Sloppy Joe.
One of the many things I have learned in life is that many of the foods I disliked a child were just not the right preparation for my tastes. Take meatloaf for example. I find the texture to be incredibly off-putting, but if you form smaller, basically meatball versions of the same mixture I’m good to go! Brussels sprouts is another one that once I discovered them roasted I wondered why on earth anyone ever thought boiling was the proper method? And then there’s coleslaw, which I’ve discovered when freshly made and not too strongly vinegar based I actually quite enjoy.
I distinctly remember when I first moved to Memphis for graduate school in 2007, discovering that the standard serving of a pulled pork sandwich comes with coleslaw on it and from then on I made sure to ask them to leave it off. I didn’t even gave it a chance, assuming all coleslaw is created equal. But oh how wrong I was. Maybe it was living in a BBQ-loving city for 7 years but I eventually came around once I discovered that not all coleslaw is soggy and strongly vinegar flavored. Fast forward and now I actually make it myself. This apple slaw was actually inspired by a restaurant in town called The Eagle that serves a similar apple slaw on their sloppy Joe. So I made my own root beer sloppy Joes and topped them off with this slaw.
Five years ago: Review: Slow Cooker Desserts
Dix years ago: Reese’s Peanut Butter S’mores Cookies
Seven years ago: King Pancakes
GRANNY SMITH APPLE SLAW
Makes 4 cups
1/4 cup plain Greek yogurt
3 Tbsp apple cider vinegar
2 Tbsp Dijon mustard
1 Tbsp olive oil
1 Tbsp honey
1 clove garlic, minced
Salt and pepper, to taste
2 cups cabbage, shredded
2 Granny Smith apples, julienned
2 large carrots, julienned
2 green onions, sliced
- In a large bowl, whisk together the dressing.
- Add the cabbage, apples, carrots, and green onions and toss to coat.
- Cover and refrigerate until ready to use.
Source: Adapted from Closet Cooking.