Sweet apple cole slaw

I read this recipe a few years back on, I believe, epicurious or cooks.com. I looked and couldn’t find it, so I’ll have to update this info when I do, but anways…

This is a big hit at grilling dinners, you’ll need a quarter of a head of red cabbage, julienne lightly parboiled, so it’s still crunchy, but not tough. Add a good sized julienne Carrot. Put both in large mixing bowl, set aside. Julienne a few apples (either ahead of time, and store in an acid wash, such as lemon or pineapple juice, or cut them right before serving.) For the dressing i use mayonnaise, brown sugar, lemon juice, and a little apple cider vinegar. you’ll need a lot of brown sugar or it will all just taste like mayonnaise, which I’m not a fan of.

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About the Renegade Chef

We started this company a few years back because we love food. More importantly we love great food. Myself, i love weird food. We started off doing tapas paired wine tastings, and the occasional private dinner or event, and have enjoyed working all over metro detroit putting on pop up restaurants or brunches. We aim to build a network of like minded and passioned people. We hope you'll enjoy following our journey, and seeing what cranks out of the renegade kitchen.

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