Friday nights I work as the outdoor grill man at a local Country Club. 4 menus items, 2 land meats and 2 seafood items, all prepared from the grill. Needed a pairing for a pork chop with Carolina mustard BBQ sauce, and we were spitballing ideas, when I remembered Big Dawg's Lexington slaw as something different than standard slaw. We already had a mayo based (lemon basil) potato salad paired with another menu item so we went no mayo apple slaw. I did make a small batch of if with mayo for lunch item they wanted paired and surprisingly it too it to another level, but I still prefered the non-mayo version. It has been on the menu for the past 3 weeks, so its either I make it well or the members told Chef they really like it. It might make the Fall full dinner menu come October when the outside grill closes down.
Slaw mix
1 Head of cabbage- thinly shredded \ Or use 1 bag of
1 large carrot- Julienned on mandolin or by hand / pre shredded slaw mix
3-4 Medium apples- skin on thin strips (approx. same size as carrot)
We only have Granny Smith but red would give more color, honey crisp would give color and sweetness
Dressing(approx using eye ball measurements):
3/4 cup Cider Vinegar
3/4 Applesauce
1/4 cup sugar
Splash of olive oil
salt and pepper
Shred the components for the slaw in a mixing bowl. Combine the dressing in a separate bowl. Add half the dressing to the cabbage mixture and mix, slowing keep adding the dressing until everything is well coated.
Tip:When I cut the apple, I put it in a container for 5-10 minutes with the juice from one lemon and water. This helps keep the apples from turning brown so quickly. The vinegar in the dressing helps too, but for extra insurance to keep it looking fresh for the 3 days the grill is open.
