Doing what we do best... dining

Monday, May 10, 2010

Because it's better without mayo...

You MUST try this slaw. Brian & I are not huge fans of traditional coleslaw. I've had some I like - but for the most part, yuck. Not a fan of mayo - and Miracle Whip is just odd on cabbage. Brian created this recipe several months back. He made BBQ pulled pork for sandwiches and wanted a tasty, healthy alternative to mayonnaise based coleslaw. This is it. It's bright, full of flavor and is best a day or two after it's made.

Spicy Apple Slaw

You'll need:

1 large head cabbage - use your favorite. This time, we used Napa
2-4 jalapeƱos (how spicy do you want it?)
1 apple - Granny Smith go very well, but again, use your favorite
2-3 carrots
1/2 cup apple cider vinegar
1/3 cup extra virgin olive oil
2 teaspoons cumin
1 teaspoon cracked black pepper
1/2 teaspoon tarragon

First, shred the cabbage. Give the jalapeƱos and apple a very small dice. Shred the carrots (we use a potato pealer). Put all in a large bowl.

In a small bowl, mix the vinegar, oil and spices. Whisk together. Pour over the slaw mixture and give it a good toss. Cover, refrigerate for at least 4-6 hours and enjoy!

Sounds easy enough right? It's the PERFECT spring side dish. Bold and refreshing flavors and versatile enough to go with almost anything.


  1. Mmmmm! This sounds so yummy. I'm going to have to make it soon since we are a mayo-free household too. :)

  2. Let us know what you think, Beth! Hope you love it.