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!
Green Apple Slaw
Description
A twist on your slaw to keep things interesting and fresh! Pairs amazing with any barbecue!
Ingredients
Salad
- 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
Dressing
- 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
Instructions
- 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.
