We’ve been talking a lot about BBQ’s recently and what goes better with a spicy sauce spread over a sizzling steak than coleslaw!

Many BBQ aficionados argue that a BBQ isn’t complete without a big bowl of crisp, cold coleslaw. If you are like me and don’t enjoy a sweet coleslaw, this recipe is for you. It gets its subtle sweetness from an unexpected source…grated apple.

Make this tonight and refrigerate it until dinner tomorrow. The flavors will have melded and it will be a perfect accompaniment for your skillfully prepared meal. Bon Appetit!

Creamy Coleslaw

Ingredients:

1 head green cabbage

2 celery stalks

1 Granny Smith apple, cored

1 small red or yellow onion

2 small carrots, peeled

2 Tablespoons cider vinegar

2 Tablespoons fresh flat leaf parsley, minced

1 1/2 cups mayonnaise

Salt and pepper, to taste

Prepare:

1. Cut the cabbage into wedges through the stem and cut out the core. Slice the cabbage into thin slivers using a food processor or box shredder. Transfer to a large bowl. Slice the celery into small disks and add to the bowl.

2. Halve the apple but do not peel it, cut the onion into quarters. Shred the onion, apple and carrots, add to the bowl.

3. Sprinkle the vegetables with vinegar and toss and coat evenly. Add the parsley and mayonnaise and mix well. Season with salt and pepper. Cover and refrigerate until chilled, at least two hours, preferably longer. Taste and adjust seasonings before serving, serve cold. Serves 6-8.