The Foodie Groom and I sometimes have very different ideas about a specific dish. Like coleslaw. If you ask me, coleslaw ain’t coleslaw without mayo. The Foodie Groom? He despises coleslaw with mayo. Actually, he despises all coleslaw.

So when he pointed to the TV and said, “Ooh!” I was a little surprised. (That’s how we communicate, a finger point and a few caveman-like grunts.) I think he would eat most vegetables if I threw in some Granny Smith apples

The idea behind the method for this coleslaw, besides not using mayo, is to first remove water from the cabbage so you don’t end up with a bowl of coleslaw swimming in watered down dressing. Heating the dressing wilts the cabbage just a little and encourages the cabbage to take on the flavors.

I resisted many, many urges to drop a dollup of homemade mayo into the bowl as I was dressing the coleslaw. The coleslaw and apples stayed tender-crips for the entire 3 days it stuck around. It was good on burgers, sandwiches, and as a side to barbecue chicken. It might have even been good cold, eaten straight from the bowl in front of an open fridge.

So I stand corrected. Coleslaw can be very good coleslaw, even when it doesn’t contain mayo.

Tangy Apple Coleslaw

Crisp, tangy coleslaw perfect for topping burgers or sandwiches.

Ingredients

• 1 medium head green cabbage , cored and finely sliced
• 1 Tbsp salt
• 2 apples, cored and cut into thin matchsticks (I used a Granny Smith and a Gala)
• 2 green onions, thinly sliced
• 3 Tbsp olive oil
• 3 Tbsp vegetable oil
• 1/2 cup cider vinegar
• 1/2 cup sugar
• 1 Tbsp Dijon mustard
• 1/4 tsp red pepper flakes

Instructions

1. Toss cabbage and salt in colander set in the sink. Let stand until wilted, about 1 hour.
2. Rinse cabbage under cold water, drain, dry well with paper towels, and transfer to large bowl.
3. Add apples and green onions, tossing to combine.
4. Heat oils, vinegar, sugar, mustard, and red pepper until hot in saucepan over medium heat. Pour over cabbage mixture and toss to coat.
5. Cover with plastic and refrigerate until cold. Store leftovers in the fridge (the coleslaw stays crisp ~3 days).

Notes

Yields: 6-8 servings

Adapted from Cook’s Country

Estimated time: 1 hour 15 minutes