This recipe for Lemon-Apple Coleslaw from myrecipes.com is an enjoyable mixture that is a cross between traditional slaw and apple-laden Waldorf Salad. Tossing apples and lemon rind into the traditional shredded carrots/cabbage mixture brought delightful results. I love the apple-y crunch that the apple addition brings. With the use of a food processor to do the chopping, this slaw gets done fast. Chilling for 1 hour before you serve is recommended for the dressing to permeate.
My food-processor blade chopped up the veggies fairly fine; the photo that appeared with the online recipe showed the cabbage and carrots in longer shreds than mine turned out. This is an appearance-only matter; to me, the flavor of the finely ground carrots and cabbage (with the apples still left in fairly large chunks, skin on) was smooth and tangy.
I’ve never met a variety of coleslaw I didn’t like. I was happy to have this one (which myrecipes.com says appeared in Southern Living in Feburary 2005) to add to my idea stash.
1 small cabbage, shredded (8 cups)
2 apples, chopped (I used the Golden Delicious from my barrel of mixed varieties)
2 carrots, shredded
1/3 cup mayonnaise (I used the lite variety)
1 tablespoon sugar (or sugar substitute)
2 tablespoons minced onion
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1/4 teaspoon salt (or salt substitute)
1/4 teaspoon pepper
In a large bowl combine cabbage, apples, and carrots. Whisk together mayonnaise and next 6 ingredients; toss with cabbage mixture. Cover and chill for 1 hour.