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Creamy Coleslaw

Many barbecue aficionados argue that a barbecue isn’t a barbecue without a big bowl of cool, crisp coleslaw on the table. Indeed, nothing tastes better alongside a batch of spicy barbecued ribs. If you turn up your nose at too-sweet slaws, this one is for you. It gets its subtle sweetness from an unexpected source—grated apple.

Ingredients:

  • 1 head green cabbage (about 2 lbs.)
  • 2 stalks celery
  • 1 Granny Smith apple
  • 1 small yellow or red onion
  • 2 small carrots, peeled
  • 2 Tbs. cider vinegar
  • 2 Tbs. fresh flat-leaf parsley, minced
  • 1 1/4 cups mayonnaise (purchased, or see recipe at left)
  • Kosher salt and freshly ground pepper 

Directions:

Cut the cabbage into wedges through the stem end, and cut out the core. Using a food processor or a stand mixer fitted with the thin slicing attachment, slice the cabbage into thin slivers. Transfer to a large bowl. Slice the celery with the slicing disk, and add it to the cabbage.

Replace the slicing attachment with the shredding attachment. Halve and core the apple but do not peel. Cut the apple and the onion into wedges. Shred the apple, onion and carrots, and add to the cabbage and celery.

Sprinkle the vegetables with the vinegar and toss to coat evenly. Add the parsley and mayonnaise and mix well. Season with salt and pepper. Cover and refrigerate until chilled, at least 2 hours. Taste and adjust the seasoning with more vinegar, salt and pepper before serving. Serve cold. Serves 6 to 8.

Variation: If you don’t have a food processor, you can ready the vegetables by hand with a chef’s knife and box shredder-grater. And if you prefer a sweeter coleslaw, stir in a bit of sugar until the flavor suits you. Thinly sliced red bell pepper and cucumber are also nice additions.

Adapted from Williams-Sonoma Comfort Food, by Rick Rodgers (Oxmoor House, 2009).