This apple coleslaw will bring an added crunch to any meal. Tailgate Tip: You can prepare slaw up to a day ahead, omitting apples. Chop the apples. Combine 2 cups water and 3 Tbsp. lemon juice, and pour over apples. Cover and chill apples and slaw in two separate containers overnight. Drain apples, and stir apples into slaw just before serving.
1/4 cup apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons honey
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup canola oil
2 (10-oz.) packages shredded coleslaw mix
4 green onions, sliced
2 celery ribs, sliced
2 small Honeycrisp, Gala, or Pink Lady apples, chopped
How to Make It
Whisk together first 5 ingredients. Gradually add oil in a slow, steady stream, whisking constantly until blended. Stir together coleslaw mix and next 3 ingredients in a large bowl; add vinegar mixture, tossing to coat.
Pear Coleslaw: Prepare recipe as directed, substituting Bosc pears for apples.
Cranberry-Almond Coleslaw: Omit apples. Prepare recipe as directed, stirring in 1 cup chopped, smoked almonds and 3/4 cup sweetened dried cranberries.
Also appeared in:
All You, None, 2013,Celebrations Special
Wow, I love this recipe and how easy it is to make. It just had a great taste to me. I made the cranberry/almond version. I also had some jalapeno oil that I substituted 1 T of the oil for to give it a little punch to. I have made this twice now I like it with or without the jalapeno oil. If you do the cranberry/almond it is a bit on the sweet side, so I cut the cranberries down the second time and was just a good with it.
I will make this for my next BBQ gathering.
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