Easy Apple Coleslaw

Crunchy cabbage and creamy dressing are mixed with tart apples and carrots to give you a perfectly balanced side dish that pairs well with a ton of dishes. This is a perfect barbeque dish, makes a great side and perfect pile on top of pulled pork sandwiches and you will absolutely love it. You will start with a whole head of cabbage which you will cut in half, you will need about 4 cups of cabbage which is about a quarter ahead of a large cabbage.

You will remove the core of the cabbage which is really tough and the cabbage can be finely chopped using a knife or a mandolin which will cut the cabbage nice and thin. A quarter of cabbage does not look like a lot of cabbage but will actually give you about four cups shredded. Add the cabbage to a large bowl, next you will need apples and the best ones to use are granny smith apple which has the best flavour, nice and tart and they hold up really well in the dressing.

You don’t have to peel the apples, just cut them really thin like a julienne cut which is just like a thin matchstick. Once you have sliced the apples, save a few to garnish the coleslaw at the end. Add the apples to the bowl and next, you are going to be adding julienne carrots, if you want to shred your carrots you can do so.

To make the creamy dressings, you will start with a little bit of mayonnaise in a bowl as the base, add apple cider vinegar, about one tablespoon of white sugar to add a little bit of sweetness, one tablespoon of grainy mustard, celery seeds and season with salt and pepper. Give that a quick mix and you want to make sure you mix the dressing in a separate bowl before adding it to your slaw so that all the flavours get blended together. Add the dressing to your slaw and give it a toss.

The vinegar in the dressing will help keep the apples from turning brown. This is the perfect side for any barbeque, serve and enjoy with your favourite main dish.