The story of this slaw begins as a story about BBQ. BBQ pulled pork, to be exact. As it is one of my husband’s absolute favorite things to eat, I often try to re-create it at home, mostly so he doesn’t have to wait in line.
For the most part we eat it as they serve it in the restaurant: bun + pork + sauce. However, as I can no longer have buns & didn’t feel like splurging on a package of gluten free buns for just 1-2 sandwiches, I needed a side. This was the perfect side. I love the addition of sliced apples in lieu of traditional carrots and the subtle hint of mustard throughout. It was great on top of the pulled pork and even better the next day on it’s own. Win.
tangy apple coleslaw
yield: 10-12 servings
1 medium head green cabbage , cored and finely sliced
1 Tbsp salt
2 apples, cored and cut into thin matchsticks (I used a Braeburn apple)
3 Tbsp olive oil
3 Tbsp vegetable oil
1/2 cup cider vinegar
1/2 cup sugar
1 Tbsp Dijon mustard
1/4 tsp red pepper flakes
1. Toss cabbage and salt in colander set in the sink. Let stand until wilted, about 1 hour.
2. Rinse cabbage under cold water, drain, dry well with paper towels, and transfer to large bowl. I also ran it through a salad spinner to make sure all the moisture was gone.
3. Add apples, tossing to combine.
4. Heat oils, vinegar, sugar, mustard, and red pepper until hot in saucepan over medium heat (I put them in the microwave for 60 seconds and it worked fine). Pour over cabbage mixture and toss to coat.
5. Cover with plastic and refrigerate until cold. Store leftovers in the fridge (the coleslaw stays crisp ~3 days).
Source: Confections of a Foodie Bride