Tangy Apple Coleslaw Recipe

My barbecue side dish game was forever changed when I realized that with a simple prepping technique, and the addition of flavorful dressings, coleslaw really is the perfect complement to rich, fatty barbecued and smoked meats. 

In Kenji’s classic creamy coleslaw, he recommends prepping the vegetables to get rid of extra moisture, which allows them to better absorb dressing and seasoning.  Starting with this foundation, I experimented with a tart vinegar slaw, a flavorful mustard coleslaw, a regional Lexington-style red slaw, and a spicy Tex-Mex variation. 

For another twist, I add both tartness and fruitiness to this coleslaw by shredding Granny Smith apples into my cabbage and carrots. When settling on an appropriate dressing to pair with this version, I started with sour cream, which makes a richer and more complex base than mayonnaise alone. To keep it from overpowering the other components, I cut it with a touch of mayo, along with vinegar, sugar, honey, black pepper, and mustard powder. I love the texture of celery seeds, but didn't think they'd enhance the flavor profile, so I decided to go with more neutral poppy seeds here. The final slaw is tangy and tart, adding a new dimension to the classic with the bright fruitiness of the apple.