A family barbeque feast just isn’t complete without a side of cool and creamy coleslaw. This Apple and Cabbage Coleslaw will fit in perfectly on any picnic table, right in between the potato salad and the baked beans!
Before I started making my own versions I thought that I hated coleslaw. I had only eaten the type that is made with finely chopped cabbage mixed with sweet mayo, lacking in flavor and texture. This coleslaw is most definitely not lacking in flavor and texture!
I prefer to shred my cabbage into bite size pieces and the apples give it a nice crunch. The sweetness of the apples and the tang of the orange bell pepper bring a new and interesting flavor to an otherwise traditional coleslaw.
This coleslaw is wonderful served as a summertime side dish. Or stay tuned for my next recipe post for Slow Cooker Apple Barbeque Pulled Pork and you can have one of these unbelievable pulled pork and coleslaw sandwiches!
- 10 ounces Shredded Green Cabbage, about 4½ cups
- 1 Orange Bell Pepper
- 1-2 small Gala Apples, partially peeled
- 1/2 tsp Sea Salt
- 1/4 tsp Ground Black Pepper
- 1 Tb Raw Apple Cider Vinegar, I use Bragg
- 1/4 cup Mayonnaise
- 1/4 cup Plain Greek Yogurt
- Cut the peeled apples and the bell pepper into matchstick sized strips.
- Mix all ingredients together in a large bowl.
- I prefer to refrigerate coleslaw for at least 1 hour before serving. (optional)
Use your favorite type of apple. (Or like me, whatever is on sale)
I like to leave a little of the apple peel on for some color, but feel free to fully peel the apples if you prefer.
This recipe makes approximately 5-6 cups of coleslaw.
“At middle age the soul should be opening up like a rose, not closing up like a cabbage.” – John Andrew Holmes
I love a good party! I’ve been known to share my delicious creations at THESE awesome parties!