Spring has officially sprung! Well at least here in Texas it has, with a forecasted high of 75 degrees today. Warmer weather means grilling and smoking on our back patio. Last night I put a 10 lb. Boston Butt on the Smoker and woke up this morning to some “fall apart tender” smoky meat. I’ll save that one for another day, because today we’re focusing on the supporting star, our favorite Coleslaw.
You say you don’t like coleslaw? Really? Well try this one, then. Before trying this recipe, my boys wouldn’t touch coleslaw with a 10-foot pole. They do however, LOVE apples, and this coleslaw recipe is chock full of gala and granny smith apples. It’s tangy and crunchy with a hint of sweetness from the brown sugar in the dressing. It’s our absolute favorite and a must anytime BBQ is served at the Campbell House. Today it’s being paired with Smoked Pulled Pork. Is it lunchtime yet?
By the way, that little mandolin thingy is my trusty Boerner V-Slicer. Besides my chef’s knife, it is probably the 2nd most used kitchen tool I own. It’s awesome for slicing, dicing, mincing or julienning. I got mine from Ebay, but I’m sure Amazon has them too.
(Makes 6-8 servings)
3 cups coleslaw mix
1 unpeeled gala apple, cored and chopped finely or julienned
1 unpeeled granny smith apple, cored and chopped finely or julienned
1 carrot, grated (optional, since there’s already some in the coleslaw mix)
3 green onions, finely chopped
1/3 cup mayonnaise
1/3 cup brown sugar
1 tablespoon lemon juice
In a large bowl, combine the coleslaw mix, gala apple, granny smith apple, carrot and green onions. In a small bowl mix together the mayonnaise, brown sugar, and lemon juice. Pour dressing over the salad and mix to combine; refrigerate.
Adapted from Allrecipes.com