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Side: Creamy Coleslaw

Source of Recipe

From "Williams-Sonoma Comfort Food"


Recipe Introduction

"Many barbecue aficionados argue that a barbecue isn't a barbecue without a big bowl of cool, crisp coleslaw on the table. Indeed, nothing tastes better alongside a batch of spicy barbecued ribs. If you turn up your nose at too-sweet slaws, this one is for you. It gets its subtle sweetness from an unexpected source — grated apple."

List of Ingredients

1 head green cabbage (about 2 pounds)
2 stalks celery
1 Granny Smith apple
1 small yellow or red onion
2 small carrots, peeled
2 tablespoons cider vinegar
2 tablespoons minced fresh flat-leaf parsley
1¼ cups mayonnaise
Kosher salt and freshly ground pepper



Recipe

Cut the cabbage into wedges through the stem end, and cut out the core. Using a food processor or a stand mixer fitted with the thin slicing attachment, slice the cabbage into thin slivers. Transfer to a large bowl. Slice the celery with the slicing disk, and add it to the cabbage.

Replace the slicing attachment with the shredding attachment. Halve and core the apple but do not peel. Cut the apple and the onion into wedges. Shred the apple, onion, and carrots, and add to the cabbage and celery.

Sprinkle the vegetables with the vinegar and toss to coat evenly. Add the parsley and mayonnaise and mix well. Season with salt and pepper. Cover and refrigerate until chilled, at least 2 hours. Taste and adjust the seasoning with more vinegar, salt, and pepper before serving. Serve cold.


Makes 6 to 8 servings


• Change It Up:
If you don't have a food processor, you can ready the vegetables by hand with a chef's knife and box shredder-grater. And if you prefer a sweeter coleslaw, stir in a bit of sugar until the flavor suits you. Thinly sliced red bell pepper and cucumber are also nice additions.