Sweet N’ Tangy Cabbage Slaw

Cole slaw is a staple side dish for any barbecue, but all too often the cabbage looses its crunch due to heaping dollops of mayonnaise. This crisp, oil-based slaw combines sweet Honeycrisp apples and real sugar, spicy red onion, and biting cider vinegar, making it a great side for your favorite grilled or BBQ meat. Even better, try atop Slow-Cooker Pulled Pork sandwiches.

Active Time: 20 minutes
Total Time: 50 minutes


1 cabbage, finely chopped (or 16oz bag shredded coleslaw mix)
1 carrot, peeled
1 medium red onion, sliced thin
1 Honeycrisp apple

1/3 cup olive oil
1 cup cider vinegar
1 cup sugar
1 tsp salt
1 tsp ground black pepper
1 tsp dry mustard
1 tsp celery seed
1 tsp chili powder


1. In a large bowl, combine cabbage and onion. Using a peeler, thinly shred carrot and apple into bowl.






2. In a small saucepan, add oil, vinegar, sugar, salt, pepper, mustard, celery seed, and chili powder, heat to a boil and remove from heat. Pour over cabbage mixture and toss to coat with dressing.






3. Cover with tin foil and refrigerate for 30 minutes.

Tags: , , , , , ,

Categories: Side Dishes, Vegetarian

Author:Sarah Haughey

Sarah is a Colorado native who loves exploring with her yellow lab Sadie. She blogs about travel, hiking with her dog, and cooking. And she LOVES craft beer. Follow her on Instagram @shaughey04 and Twitter @sarahhaughey4 Blogs: Outdoors: justagalandherdog.com Food: lifewithalittlespice.com


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