Hiya peeps! Yes, I know it has been FOREVER since I posted. Thanks ‘rona and thanks to my unrelenting workload in 2020. If I am going to be 100% honest, I have felt a little “flat” too, but I feel a certain spark coming back (thank God – for real).
So! Let’s get onto the recipe already! I bought my husband a smoker for Father’s Day (the Pit Boss) a few years back and I think one of our all time fave things to make is pulled pork. What goes great with pulled pork? Coleslaw!
But here is the thing . . . I detest mayonaise-ee coleslaw (bleugh). I usually just make one with oil, vinegar, honey, and some celery seed (key ingredient!!!!!) but last night I wanted something “brighter” and this baby was born! The sharp sweetness of the Granny Smith apples and the unexpected hint of cilantro was YUM! Funny thing, I still made my normal slaw for the hubs, but even he liked this one better!
In our family, we all build our plates a bit differently. People often ask me “but what do your kids eat” or “how do I get my kids to eat what I am eating!?” Short answer. I don’t always. I will cave and make my daughter a PB&J and my son Mac and cheese, BUT I always always put at least 2 bites of what the grownups are eating on their plates as well. Lucky for us, this meal was pretty easy for everyone in the family to enjoy!Print
A twist on your slaw to keep things interesting and fresh! Pairs amazing with any barbecue!
- 3/4 head of green cabbage, sliced into bite size ribbons
- 2 Granny Smith apples (I kept the skin on), sliced into matchsticks
- 3 stalks of celery, sliced
- 1/3 cup of olive oil (I used extra virgin)
- 1/3 cup of apple cider vinegar
- 2 TBS dijon mustard
- 1 tsp celery seed
1/2 cup of cilantro, chopped
- Combine cabbage, apples, and celery in a big bowl.
- Whisk together the dressing ingredients and pour over cabbage mixture
- Toss to combine. Gently fold in cilantro.