A Squared: What's For Dinner Wednesday: Tangy Apple Red Cabbage Slaw

Wednesday, November 5, 2014

What's For Dinner Wednesday: Tangy Apple Red Cabbage Slaw

Guys, I have finally jumped on the spiralizing bandwagon!

Actually, my boss got on the bandwagon first. She raved about her spiralizer so much that I became incredibly envious that she had the ability to make all of those fun recipes over at Inspiralized and I could not. Knowing that I love to cook and that it was on my kitchen wishlist already, she sent me a sprilazer as a housewarming gift and now I'm hooked. Thanks, Steph (boss and loyal reader)!

Recently we had friends over for dinner on a Saturday that ended up a lot busier than expected. As it turned out, I was going to be out of the house almost all day leaving little time to do a big dinner prep. So I turned to one of my favorite busy night recipes: slow cooker pulled pork (use this chicken recipe and sub pork). It's the perfect low maintenance meal, cooking all day leaving me time to get my errands done and to concentrate on making some tasty sides to serve along with it.

Coleslaw is a classic barbecue side, so I decided to make a fall-inspired version to serve next to and on top of our pulled pork sandwiches. The deep red and purple colors in this dish are so fall-like and gorgeous-- and the slaw couldn't be easier to make! I used a bag of pre-chopped red cabbage, did a quick slice of some red onion, and then used the handy spiralizer to create perfectly cut apple ribbons to round out the body of this slaw. The spiralizer is such a handy tool for any kind of slaw, shaved vegetable salad, or vegetable "noodle" recipe because it creates thin uniform cuts from a variety of fruits and veggies.

This slaw highlights the tangy flavors of red cabbage and red onion along with sweet red apples and the bright flavors here are perfect with rich and savory pulled pork. The slaw is dressed in a creamy, but light dressing flavored with fresh lemon and chive and made tangy and healthier by the addition of plain Greek yogurt. It's a really refreshing and tasty take on a classic coleslaw and it makes a perfect topping for sandwiches, side dish, and the leftovers make a nice light lunch. Serve this at your next fall barbecue!


  • 3 medium apples *I prefer Pink Lady or Honeycrisp
  • 8 oz. shredded red cabbage
  • 1/4 cup thinly sliced red onion
  • 1/3 cup plain Greek yogurt
  • 2 Tbs. reduced fat mayonnaise
  • Juice of 1/2 lemon
  • 1 tsp. dry mustard
  • 1 Tbs. honey
  • 1/2 tsp. celery seeds
  • 2 Tbs. apple cider vinegar
  • 1 Tbs. fresh chives, chopped
  • Salt and pepper, to taste

Use a spiralizer to create medium shreds out of all three apples. Here's a great video from Inspiralized on how to spiralize an apple.

If you don't have a spiralizer, you can use a box grater, your food processor, or a knife and cutting board to create shredded apples.

Add cabbage, apples, and red onion to a large bowl.

In a separate small bowl, whisk together Greek yogurt and remaining 8 ingredients through salt and pepper. Pour over the cabbage mixture and toss well to evenly coat.

Cover and chill for at least 2 hours. Serve cold as a side dish or on top of pulled pork sandwiches.

*Dressing recipe based on recipe by Thomas Keller from Ad Hoc at Home.

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