Apple & Red Cabbage Coleslaw
Coleslaw comes from the Dutch word Koolsla, meaning cabbage salad.
As Dutch settlers flooded the New York (New Amsterdam) area in the late 17th century, they brought with them many of their recipes including this chilled cabbage salad. Today, Cole slaw is considered an American side dish eaten at BBQs and picnics, and is most commonly paired with the Southern American classic, Pulled Pork sammie. However, you don’t have to be a meat guzzler to enjoy this tasty salad. There are many vegetarian dishes that will taste great with this coleslaw recipe. Your imagination is your limit but just to list a few, you can make this coleslaw and add to tofu tacos, veggie dogs, pasta salad (my fave!), veggie burger, or grain bowl. If you eat fish, try this recipe on your salmon burgers or fish tacos.
3/4 cup mayonnaise
2 Tbsp apple cider vinegar
1 Tbsp brown sugar
1/2 tsp celery seed
Salt and pepper to taste
Whisk all ingredients in a bowl.
Set aside while you shred the veggies.
For the veggies
6 cups shredded cabbage
1-2 carrots shredded
1 tangy apple cut into small cubes (I like to use pink lady)
1 cup red onion chopped
Place all veggie ingredients in a large bowl. Pour dressing over veggies and mix well. Cover and leave in fridge over night.