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.