Coleslaw has to be one of the favorite side dishes at any end of the summer barbecue, right? Labor Day is fast approaching and your barbecue sides are just as important as the main dish! If you love salads and cole slaw you will love the crunch and tang of Granny Smith apples, cranberries, and nuts or you can use whatever add-ins you like. Coleslaw tastes delicious in your favorite pulled pork sandwich or along the side your grilled fish.

Labor Day Side: Crunchy Tart Apple Coleslaw

Apple Coleslaw Ingredients:

1/3 cup(s) cider vinegar
3 tablespoon(s) vegetable oil
1 tablespoon(s) Dijon mustard
1 tablespoon(s) sugar
1 teaspoon(s) salt
1/2 teaspoon(s) ground black pepper
1 small (1 1/2-pound) head green cabbage, thinly sliced, tough ribs discarded
1/2 small (4-ounce) head red cabbage, thinly sliced, tough ribs discarded
4 medium carrots, shredded
1 small red onion, minced
1 yellow pepper, thinly sliced
1 large Granny Smith apple
1/2 cup dried cranberries
Nuts if desired: Walnuts, Pecans, Almonds, Sunflower Seeds

Apple Coleslaw Directions:

1. In a large bowl, with wire whisk, mix vinegar, oil, Dijon, sugar, salt, and pepper until blended. Add green and red cabbage, carrots, onion, and yellow pepper; toss well. Cover and refrigerate at least 1 hour to blend flavors or up to 6 hours.
2. Just before serving, core apple and cut into matchstick-thin strips. Add to coleslaw and toss to coat.

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