It’s almost that time.  Picnic time.  BBQ time.  Summer party time.

Well that is if you don’t live in Texas.  Specifically hot, humid (seriously anyone, anywhere north of Texas, Louisiana, Alabama, and Mississippi, really should just keep their mouth shut about “humidity”), mosquito ridden  Houston.

Though our picnicking days are severely limited, we can still have BBQ’s, but the poor soul in charge of manning the grill is left outside alone, while everyone else drinks up the air conditioning inside.

And every BBQ must have coleslaw.

Maybe because it’s a distant cousin to the pickle, but coleslaw definitely ranks as my favorite picnic/BBQ/party side dish.  Classic creamy coleslaw never disappoints, but this versatile dish can boast Asian flavors, can be tangy, sweet, as wells as other fruits and vegetables.

I recently discovered this tangy apple variety at an (indoor) dinner party/neighborhood potluck of sorts.  Yum!  Apples + cabbage = a match made in coleslaw heaven! If you ask me, this is one of the easiest ways to get your daily dose of veggies.

Apple Cabbage Slaw

Serves 8

From Cook’s Country Magazine

Note:  This makes a lot of slaw, but is would be super easy to cut in half!

1 medium head of green cabbage, cored and chopped fine

2 teaspoons salt

2 Granny Smith apples, cored and cut into thin matchsticks

2 scallions, sliced thin

6 tablespoons vegetable oil

1/2 cup apple cider vinegar

1/2 cup sugar

1 tablespoon Dijon mustard

1/4 teaspoons red pepper flakes

Toss cabbage and salt in colander set over medium bowl. Let stand until wilted, about 1 hour. Rinse cabbage under cold water, drain, dry well with paper towels, and transfer to large bowl. Add apples and scallions and toss to combine.

Bring oil, vinegar, sugar, mustard, and pepper flakes to boil in saucepan over medium heat. Pour over cabbage mixture and toss to coat. Cover with plastic and refrigerate at least 1 hour or up to 1 day. Serve.