This sweet and tangy coleslaw makes the perfect addition to any summer BBQ plate. Pair with ribs, burgers, top a pulled pork sandwich or just enjoy as a salad with some grilled chicken for the perfect meal.
Take each head of cabbage and remove the wilted and damaged outer leaves. Remove the bottom of the cabbage and cut it into quarter wedges. Cut the inside of each wedge at a 45 degree angle to remove the core. Then slice along the long side of each wedge as thinly as you can to shred the cabbage.
Remove the apple flesh from the core by cutting in a square around the core. Cut the flesh in to matchsticks. You can remove or keep the peel.
Mix the ingredients together for the dressing.
In a large mixing bowl, combine 4 cups of each type of cabbage and 2 cups of shredded carrot. Pour the dressing on to the veggies, starting with only ¾ of the dressing. Mix the cabbage and finish adding the rest of the dressing if needed.