Tired of the same old coleslaw? This recipe was a big hit at our family's Father's Day celebration. We all gathered together (and by all I mean me, my husband, my son, my parents, my sister, my husband's parents, my two brother-in-laws, my sister-in-law and her four kids) to visit and enjoy the day. It was one of those parties where everyone brought a dish. My dish happened to be coleslaw that I first made on Mother's Day. How fitting to make it again on Father's Day, right? Well, this was the first time my husband's family was experiencing the salad and I'm thrilled that they loved it. The dad's were especially fond of it which made me even happier! This version of coleslaw is different than the others because it's based on a vinaigrette. There's no mayo to make it heavy so it's a very light side dish that goes great with burgers and dogs on a hot summer day.
Tangy Cran-Apple Coleslaw
- 1 large head green cabbage (about 4lbs)
- 3 large carrots
- 2 TB salt
- 2 apples
- 2 green onions, sliced
- 1/3 c dried cranberries, coarsely chopped
- 6 TB oil
- 1/2 c apple cider vinegar
- 3 - 4 TB sugar, depending on taste preference
- 1 TB stone ground mustard
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp red pepper flakes
- 3 TB lemon juice
- 1/2 TB sugar
1. Shred cabbage into small to medium shreds and toss with 2 TB salt. Allow to sit for 30 minutes in colander. (This gets rid of excess water so the coleslaw doesn't get soggy after it's prepared.)
2. Cut unpeeled apples into matchsticks and toss with lemon juice and 1 TB sugar. Place in refrigerator. (Note: mixing apples with an acid, such as lemon juice, will prevent them from browning.)
3. Shred carrots into large shreds and set aside. (I use a vegetable peeler instead of a box grater to get the larger shreds.)
4. Mix dressing ingredients and refrigerate until ready to use.
5. After 30 minutes, rinse cabbage well under cold water. Drain and dry. (I spread the cabbage onto rolled out paper towel and allow to sit for about 10 minutes.)
6. Drain apples and mix with cabbage, carrots, onions and cranberries.
7. Add dressing and stir well.
8. Refrigerate coleslaw for at least 4 hours and serve.
Serves about 20