Summers coming – I SWEAR it is. Pretty soon you’ll be walking around barefoot with a Corona and lime, listening to The Aggrolights, tossing chunks of meat around on the BBQ and serving up corn on the cob and coleslaw, basking in the late evening sun on your patio.
We’ve always gotten our coleslaw from the store – pre-made, but it’s SO easy to make, and always tastes better. The sour cream in this recipe lightens up the sauce and the Granny Smith apple gives it a nice fruity accent. Making coleslaw is far less work than potato salad, and it doesn’t just have to be a summer side dish. Roast up some chicken and potatoes and slop some of this tangy goodness on the side…
1/2 head green cabbage
1/2 granny smith apple
3/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons + a splash apple cider vinegar
2 tablespoons sugar
1/2 teaspoon salt
fresh ground pepper
Shred all of your veggies and apple. I like to give them all a slightly different texture, so I juliened the carrots, thinly diced and chopped the cabbage, grated the onion and apple.
In a separate bowl mix all of the wet ingredients and salt and pepper. You could throw in 1/4 teaspoon of celery seeds if you like. Mix the wet and slaw together, cover and refrigerate for around 2 to 4 hours. This will let the flavors really sink into the slaw.
Tonight I’m serving this up with some oven roasted chicken n’ gravy n’ potatoes. Can’t wait!