Friday, February 5, 2010

Apple Poppyseed Coleslaw

The perfect companion to the Pulled Pork Sandwiches.

Printable recipe here: click

One medium head shredded green cabbage (8 cups or so)
2 medium carrots, peeled and grated
3 medium apples, peeled and either grated or chopped
3 or 4 green onions, thinly sliced on a bias

For the dressing:
2 Tablespoons apple cider vinegar
2/3 cup sour cream
1/2 cup tangy, all-natural yogurt (plain or vanilla)
1/4 cup frozen apple juice concentrate
2 Tablespoons poppy seeds

Combine all the fruits and veggies in a large bowl. In a smaller bowl, whisk together the dressing ingredients. Pour the dressing over the fruits and veggies and toss to combine. Add a little salt and pepper if you so desire. Cover and refrigerate for at least one hour before serving.

For the apples, I'd go with either Granny Smith or Fuji. Really, any apple that has a bit of a bite to it (as far as flavor goes) will work just fine. Whether you shred or chop the apple is simply a matter of preference. Shredding makes them blend in, while chopping makes them stand out a bit.

This recipe is going to work best if you actually shred fresh cabbage, rather than using a bag of pre-shredded cabbage. Choose a cabbage that is just bigger than a softball, cut it in half and start slicing thinly until you have about 8 cups. If you do opt to wuss out and buy a bag of cabbage (shame on you!), soak it in ice cold water for about 20 minutes and then run it through a salad spinner before you add it to the slaw.
If you're feeling sassy, you could toss in a bit of diced fresh pineapple (ooh, la la!).

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