Summer is here! Let’s celebrate by making a batch of crisp, crunchy,wonderfully nourishing coleslaw! The apples add a hit of summery freshness, and this dish can serve many purposes. It makes a great side for ultimate burgers at a BBQ, as a topper for pulled pork tacos, or on its own as a healthy lunch (with a bit of leftover pulled pork, ideally). It will stay fresh and crispy for days, and it’s chock full of good stuff, so you really can’t lose with this refreshing summer salad!
Dice/chop/slice the veggies so they are bite sized. I used a mandolin this time (love that thing), but a food processor or good, sharp knife would also work just fine.
Mix up your dressing on the side….
And mix it all together. Easy as pie.
Here’s a photograph of the above mention pulled pork taco serving option…a highly recommended serving option.
Apple Coleslaw Recipe
½ head green cabbage, finely shredded
2 large carrots, finely shredded
1 cup diced Granny Smith Apples
¼ cup unsalted sunflower seeds
1 red bell pepper, finely sliced
2 or 3 green onions, finely chopped
1/4 cup mayonnaise
1/2 teaspoon Dijon mustard
2 tablespoons white vinegar
1 tablespoon dry mustard
Salt and freshly ground pepper
- Combine the all the vegetables and sunflower seeds in a large bowl.
- Whisk together the mayonnaise, Dijon, vinegar, mustard, salt, and pepper in a medium bowl, and then add to the cabbage mixture.
- Mix well to combine and taste for seasoning; add more salt, pepper, or a pinch of sugar if desired.