When my husband told me that one of his favorite foods was cole slaw, it was almost a deal breaker. All I could hear out of his mouth was mayonnaise mayonnaise-mayo-mayo-mayo.
So when something is just a tad too creamy for me, I like to add some sharp flavors like lemon and green apple to balance it out. Now, this dish has become a staple and we are no longer a house divided ... on cole slaw. We are still split on the issue of how many times a person really has to see The Godfather in one's lifetime.
This side dish can easily be changed to a vegan version by switching out the mayo to a non-dairy product. This also just so happens to pair really nicely with the Korean chicken drumsticks we made in the last post. Either way, it's perfect for one of the many grilling days to come with summer in full swing in the Northwest.
Cole slaw with Green Apple
About 4-6 servings
4 cups shredded cabbage
4 cups shredded carrots
1 green apple
1 small red onion
1 lemon zest and juice
4 Tablespoons mayonnaise
4 Tablespoons honey mustard
1 tablespoon black pepper
salt to taste
- Peel, quarter then thinly slice the red onion. Run the pieces under hot water for 3-5 minutes.
- Cut the green apple, skin on, into matchstick pieces.
- Put all of the ingredients into a large mixing bowl. Using your hands, combine everything until evenly incorporated. Add salt at this stage if needed. Ready to serve right away, or store in the fridge for a couple of days before hand.
- The mayonnaise can be switched out with Vegenaise to make this recipe vegan.