I love using shredded apples in my coleslaw for a quick, easy and different side dish. I know coleslaw is typically a summer BBQ side dish; however, with apples galore on top of still beautiful grilling weather, I enjoy making fall coleslaw!
The addition of golden raisins just makes it all the sweeter and adds a nice soft texture to balance out the crunchiness of the slaw and apples. Using prebagged slaw adds to the ease, but it you have half a head of cabbage (green or purple) laying around, begging to be used, use it! Run it across a mandolin or test your knife skills (chop therapy anyone?) and slice away until you have some finely shredded cabbage.
When you know it'll be a busy evening, have some brats ready to toss on the grill and serve them up with a side of slaw!
Ingredients:
- 3+ cups of bagged coleslaw (or shredded cabbage OR shredded brussel sprouts)
- 1/2 - 1 whole apple shredded by mandolin or hand (any kind will work here but I use Honeycrisp most often - the crispy sweetness adds that pop of flavor)
- 1/4 cup golden raisins (or regular, craisins... dealers choice)
- 1/2 cup mayo
- 1 tablespoon apple cider vinegar (feel free to add more if you want a more tangy slaw)
- 2 teaspoons white sugar
- Sprinkle of celery seeds
- Salt & pepper to taste
Make It:
- Add cabbage, apple, and raisins to large bowl
- Mix together mayo, vinegar, and sugar
- Add mayo mixture, celery seeds and salt & pepper
- Stir to combine and that's it!
Tips:
- The longer you let the coleslaw rest, the more 'saucy' it will be. My husband prefers it that way; however, I like it a little more sturdy. I've found the best of both worlds is when it sits in the fridge for about 4-6 hours!