Coleslaw with Granny Smith Apple and Chili

Warmer weather brings out all our favorite recipes for barbecues, family picnics and when it gets too darn hot to cook in the kitchen!  Everyone has their favorite coleslaw recipe that perhaps their mom or grandmother used but this one, for me, takes the blue ribbon at a state fair hands down!  Coleslaw gets its origins from the Dutch – koosla (from kool cabbage and sla salad).  Cabbage is an excellent source of vitamin C and a good source of vitamin A.  For more information on the health benefits of cabbage, click here.

Serves 6
inspired by Charred & Scruffed

green cabbage, thinly sliced (about 6 handfuls)
1 yellow bell pepper, thinly sliced
2 tablespoons sugar

dressing –
1/2 cup mayonnaise
1/4 cup plain Greek yogurt
1/4 cup rice vinegar
1 tablespoon caraway seeds, toasted in a small skillet and finely ground
sea salt and freshly ground black pepper
2 Granny Smith apples, halved, cored, and cut into julienne (skin left on)
1 red chili pepper, thinly sliced (remove seeds and membrane)
1/2 cup fresh dill, coarsely chopped
1/4 cup chopped fresh parsley

Combine cabbage and bell pepper in a large bowl and mix well. Toss with the sugar and allow to macerate for 15 minutes. For the dressing, combine all the ingredients until smooth. Don’t worry if there are a few lumps as this will break up later on. Add the apples, chili pepper, dill, and parsley to the cabbage and peppers and mix well. Toss with the dressing to coat and serve.

The Culinary Chase’s Note: For increased flavor, place slaw in refrigerator for at least 30 minutes.  Enjoy!