After having made the coleslaw with apples and pineapple a few months back, I came across this similar recipe from the Roots cookbook and thought it looked worthy of exploring. I’m still not a fan of coleslaw, but this one had a bit more of a vinegar taste to it and could use some fresh apples, in season. It tasted great on its own and on top of a pork sandwich, so definitely worth trying. I don’t know that it’s automatically better than the other coleslaw recipe, but a nice alternative.
Carrot, Napa Cabbage, and Apple Slaw
3 Tbsp olive oil
2 Tbsp lemon juice
1 1/4 tsp kosher salt
1 tsp poppy seeds
8 oz napa cabbage, cored and finely shredded
8 oz carrots, trimmed, peeled, and cut into matchsticks
1 crisp red apple, cored and cut into matchsticks
2 Tbsp finely snipped fresh chives
To make the dressing, in a small bowl, whisk together the mayonnaise, oil, lemon juice, salt, and poppy seeds. Set aside while you cut the vegetables, or cover and refrigerate for up to 1 day.
In a large bowl, toss together the cabbage, carrots, and apple. Spoon the dressing over the top and toss the slaw to distribute the dressing evenly. Transfer to a serving bowl, garnish with the chives and serve immediately. The cabbage and carrots can be cut up to 8 hours in advance. Cover and refrigerate until ready to toss the slaw. It is best to cut the apple right before adding it to the slaw so that it doesn’t discolor.