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 jalapeños (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 jalapeños 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.