I know you are thinking, “What is she doing using balsamic vinegar in coleslaw?” But before you think I’m crazy, using balsamic vinegar adds the perfect combination of sweet yet tangy and the apple seals the deal. I came up with this one day when I was putting together coleslaw with what I had in the fridge, and I was out of white vinegar and mayonnaise. So I thought “What the heck!” and went with it. Try it and you will be pleasantly surprised.
- 1/3 head cabbage, washed and shredded
- 2 carrots, peeled and shredded
- 1 large apple, peeled, cored and chunked
- 1/4 c. quality balsamic vinegar
- 1 clove garlic, minced fine
- 1/2 tsp. sea salt
- 6 grinds freshly ground black pepper
- 3/4 c. extra virgin olive oil
Place the shredded cabbage and carrot together in a bowl with chunked apple, and toss to combine. In separate bowl, beat vinegar with garlic, salt and pepper until salt dissolves. Beat in olive oil with a slow stream, whisking constantly. You can also place all vinaigrette ingredients in a glass jar with cover and shake to combine. Pour over slaw and toss to coat. Only add until lightly coated, a little at a time. Cover and chill until ready to serve.
Refrigerate any leftover balsamic vinaigrette for up to 2 weeks in lidded, glass jar.
Cheers and happy cooking!