No barbecue is complete without side dishes. Apple Coleslaw is one of the sides we like to serve because it pairs well with pork or chicken.
I like to change things up when it comes to coleslaw, always experimenting with different flavors. Coleslaw is one of those salads that the flavors can be easily changed.
It’s no secret that pork and apples go well together. So adding apples to coleslaw was a no-brainer for me when I was looking for a topping for pork tacos. It took a few tries but I was finally able to find the right combination of mayonnaise and acids to make this apple coleslaw taste just right.
The recipe calls for Granny Smith Apples, but you can use any apples you have on hand. I like Granny Smiths because of their tartness.
The Dijon whole grain mustard in this recipe can be replaced with regular grainy mustard.
We use bagged coleslaw in all our coleslaw recipes because it is easier, especially when we are hosting a barbecue for friends and family. But you can shred cabbage and carrots to make this.
Broccoli Slaw can also be substituted for the cabbage and carrot mix.
Apple cider vinegar is a must in this recipe. I have tried different vinegar flavors but the results were subpar.
- ½ cup mayonnaise
- 2 Tbsp Apple Cider Vinegar
- 1 Tbsp white sugar
- 1 Tbsp Dijon whole grain mustard
- ½ tsp salt
- ½ tsp celery seed
- ½ tsp white pepper
- 1 bag shredded cabbage and carrot mix
- 1 Granny Smith apple, cut julienne style
- In a medium bowl whisk together all ingredients except the cabbage and carrot mix and apple.
- Add cabbage and carrot mix and apple to a large bowl, pour mayonnaise mixture over.
- Stir to coat.
- Refrigerate for 30-45 minutes before serving to allow flavors to blend together.
- Leftovers can be refrigerated, covered for up to two days.