Sweet and Spicy Apple Coleslaw

Sweet and spicy flavors are almost always a sure win with my family. However, coleslaw? That is not always a reason to cheer. THIS coleslaw was eaten down to the very last apple slice and sliver of cabbage. The comment "Best Coleslaw I've ever tasted" was heard and there were echoes of that from almost everyone at the table. I made this for company last night and was thrilled that it turned out so well. A certain non-coleslaw-loving brother of mine just might have taken the serving bowl back to his chair and finished off every last bit.

The ingredient list in the above Vintage Recipe had me doing a double take. I was excited to see a salad recipe for the Vintage Recipe Swap this month. When I looked closer and saw a full cup of sugar and almost that much oil in the recipe, I knew I'd be changing it dramatically. I remembered seeing a very unusual slaw recipe a while back and I was excited to finally have a reason to try it!

This coleslaw includes several items I wouldn't have thought to include without inspiration from Chef John. Corn nuts? I don't even like corn nuts. It just sounded so unusual, I had to try it. And they really worked! Just a couple tablespoons of crushed corn nuts really changed the flavor and texture of the salad from very good to delicious. This is an excellent summer salad that I will certainly be making again.

Sweet and Spicy Apple Coleslaw
recipe adapted from Food Wishes

1/2 small head of green cabbage, cored and sliced very thin
1 Fuji apple, sliced very thinly
1/3 cup mayonnaise
1/4 cup pineapple juice
1 scant teaspoon sugar
Tabasco sauce to taste, I used several generous shakes
1/4 teaspoon kosher salt
freshly ground black pepper, to taste
2 tablespoons chopped cilantro
2 tablespoons crushed toasted corn bits (i.e. Corn nuts), about 1 tablespoon crushed

Place the shredded cabbage and the apple slices in a mixing bowl and toss to combine. In a small glass measuring cup or bowl, whisk together the mayo, juice, sugar, Tabasco, salt and pepper until smooth. Taste and adjust the hot sauce as desired.

Pour the dressing over the cabbage mixture and toss to combine. Let rest for 5 minutes. Add the cilantro and toss again. Top with the crushed corn bits and serve immediately. Enjoy!

Click here for printable recipe

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ONE YEAR AGO TODAY: Cinnamon Baked Oatmeal with Dried Apples and Cranberries