Jason and I sometimes have very different ideas about a specific dish. Like coleslaw. If you ask me, coleslaw ain’t coleslaw without mayo. The Foodie Groom? He despises coleslaw with mayo. Actually, he despises all coleslaw.
So when he pointed to the TV and said, “Ooh!” I was a little surprised. (That’s how we communicate, a finger point and a few caveman-like grunts.) I think he would eat most vegetables if I threw in some Granny Smith apples
I resisted many, many urges to drop a dollup of homemade mayo into the bowl as I was dressing the coleslaw but blending the dressing creates a creamy-enough-emulsion. The coleslaw and apples stayed tender-crips for the entire 3 days it stuck around. It was good on burgers, sandwiches, and as a side to barbecue chicken. It might have even been good cold, eaten straight from the bowl in front of an open fridge.
So I stand corrected. Coleslaw can be very good coleslaw, even when it doesn’t contain mayo.
Tangy Apple Coleslaw
Crisp, tangy coleslaw perfect for topping burgers or sandwiches.
- For the dressing:
- 3 Tbsp olive oil
- 3 Tbsp vegetable oil
- 1/2 cup cider vinegar
- 1/4-1/2 cup sugar
- 1 Tbsp Dijon mustard
- 1 clove garlic
- 1/4 tsp red pepper flakes
- For the coleslaw:
- 1 medium head green cabbage , cored and finely sliced
- 2 apples, cored and cut into thin matchsticks (I used a Granny Smith and a Gala)
- 2 green onions, thinly sliced
- Blend oils, vinegar, 1/4 cup sugar, mustard, garlic, and red pepper for ~1 minute in a blender.
- Allow dressing to sit while preparing the coleslaw, taste for sweetness and then blend in additional sugar if necessary.
- Toss cabbage, apples, and green onions in a large bowl.
- Pour dressing over and toss to mix.
- Cover with plastic and refrigerate until cold. Store leftovers in the fridge (the coleslaw stays crisp ~3 days).
Yields: 6-8 servings
Estimated time: 20 minutes