Whole30: Tangy Apple Slaw

My intention when we started the Whole30 was to blog every dinner I cooked. Clearly, I’m behind, but it’s still my plan to get it all on here.

Rather than go back to Day 4, I’m jumping ahead based on Facebook demands for this tangy apple slaw recipe.

Because you can’t use conventional mayo (which almost unfailingly contains soybean oil) and because sugar is a big no-no, but I just wanted some coleslaw with my brats, I developed this really delicious sugar-free, soy-free recipe.

I admit I made it with homemade mayo (thanks, Julia Child), and that might sound like a lot of effort to some of you. But don’t be discouraged. You can find soy-free mayo online and at stores like Whole Foods. Personally, I’ve always wanted to try my own homemade mayo (ever since I went to Belgium in 2001 and tasted what I’ve since called “the only real mayonnaise in the world” on pommes frites), and this was an opportunity to do that. for those of you who might be game, homemade mayo is surprisingly simple, just requires a food processor and lot of patience to drizzle all that oil in so slowly, and is so. worth. it. I promise.

In lieu of sugar, I used apple juice, and I reduced the usual amount of vinegar to just a teeny amount, because apple juice isn’t as glaringly sweet as sugar, of course, and you don’t want to overwhelm it with vinegar and lose the sweetness altogether.

We ate this with some bunless brats topped with grilled onions and spicy sweet potato fries (that recipe is coming).

The next time I make this, I plan to add some chopped pecans for some meaty crunch. Maybe a few golden raisins or dried cherries as well.

Anyway, here you go:

Tangy Apple Slaw

1 small head green cabbage, shredded
2 cups shredded carrot
2 medium sweet, crisp apples, chopped but not peeled (choose a variety with nice, firm flesh, like Gala, Pink Lady, Honeycrisp, Fuji or similar – not Delicious)

For the dressing:

3/4 cup olive oil mayonnaise
1/4 cup apple juice
1-2 teaspoons apple cider vinegar (to taste)
1/2 teaspoon salt
1/2 teaspoon celery seed

In a large bowl, toss together the cabbage, carrot and apple.

In a small bowl, whisk together the dressing ingredients.

Pour the dressing over the cabbage mixture. Toss well to coat.

Allow the slaw to rest at least 30 minutes before eating, so that the flavors marry. You’ll notice a reduction in volume as the cabbage absorbs the dressing and becomes tender from the moisture. You may want a smaller bowl for serving.

Here’s the printable recipe!

Enjoy!