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.

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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!).