Adapted from: Rachel Ray
Originally from July 2013 on my old blog
Coleslaw is the backyard barbecue essential, and honestly, I could eat it anywhere, any time, not even just in July next to a burger and ear of corn. But, coleslaw is packed with fatty mayonnaise. This recipe uses none, making it a much lighter option. Mayonnaise-less coleslaw?? you must be thinking. Trust me, give it a try.
What I love about this recipe is the tart, fresh green apples, the bite from the red onion, and the little bit of sugar to balance it all out. It’s super easy to make, too.
I used this recipe to top off my BBQ Pulled Chicken sandwiches, because the lightness, freshness, and tartness of the coleslaw balances out the sweetness and heaviness of the BBQ chicken. But, it’s also just as great on its own.
For the coleslaw:
- 1 pound bagged, shredded coleslaw mix (with cabbage and carrots)
- 3 or 4 small green apples, peeled, cored, and coarsely grated
For the dressing:
- Juice of 1 lemon
- 3 tablespoons cider vinegar
- 1 tablespoon sugar (preferably superfine, but I just used regular)
- 1 ½ teaspoons kosher or sea salt
- ½ red onion, grated
- 1/3 cup vegetable oil or olive oil
To make the dressing, whisk together all the dressing ingredients in a small bowl.
Combine the coleslaw mix and grated apple in a large bowl. Drizzle the dressing over top and mix, coating evenly.