If your kids (and/or spouse) aren’t big fans of raw cabbage, this new twist on coleslaw may help them to actually enjoy it! That’s because the shredded cabbage is tempered with some sweet additions.
I got the idea of using julienne apples combined with a lightly sweet and creamy poppy dressing from Wolfgang Puck. I fine-tuned the recipe by using homemade coconut milk yogurt to give this sweet-n-tangy slaw a delicious probiotic boost in every bite!
Not sure how to shred a cabbage? This quick 40-second “how to cut cabbage clip” shows you just how fast and easy it is to shred a cabbage, lest you’re tempted to pay more for a bag of pre-shredded cabbage. (Place any leftover cabbage in an airtight container in your frig for use in tacos, soups, salads and more.) In fact, once you’ve mastered coleslaw, maybe you’ll be up for a new adventure … making your own cultured sauerkraut.
Remember to utilize “mise en place” for quicker, easier and more successful results!