One of my favorite things about fall is that good apples are back, I mean REALLY good – crisp, sweet, tart apples!
Recently, I started adding apples to coleslaw for a seasonal (and surprising) twist on the standard barbecue side dish. The beautiful and brightly flavored version below is perfect when served with pulled pork, BBQ ribs or smoked beef brisket.
Favorite Fall Coleslaw
- 1/2 Cup Mayonnaise
- 1/2 Cup Plain Yogurt
- 1 Tbsp. Apple Cider Vinegar
- 1 Tbsp. Lemon Juice
- 2 Tsp. Sugar
- Salt and Pepper to taste
- 1 Shallot – Minced
- 1 Red Cabbage, Sliced into thin ribbons. (Approx 10 – 15 oz)
- 4 Large Carrots, Shredded (Approx 10 oz)
- 2-3 Apples, Cored and Shredded or cut into matchstick Size Pieces * sweet-tart apples work best, I like to use Honeycrisp or Pink Lady.
In a large bowl, combine mayonnaise, plain yogurt (you can use greek-style yogurt thinned with a splash of milk), apple cider vinegar, lemon juice and sugar until smooth. Taste, then add freshly ground salt and pepper to your liking.
Once the dressing is prepared, add the minced shallot, shredded (or thinly sliced) red cabbage, shredded carrots, and apple (shredded or cut into matchstick sizes as described above) into the same large bowl as the dressing. **If you are pressed for time, you can use pre-cut veggies from the store.
Toss the mixture gently until well combined. Cover, and refrigerate for at least one hour before serving so the flavors have a chance to combine.
Share this seasonal slaw at your next tailgate or end-of-the-season Barbecue. Enjoy!