Orchard Honeycrisp & Granny Smith Coleslaw

Instructions

1. In a large bowl, whisk together 6 tbsp mayonnaise, 3 tbsp plus 1 1/2 tsp sour cream, 1 tbsp plus 3/4 tsp apple cider vinegar, 2 1/4 tsp Dijon, 1 tbsp maple syrup, 1 1/2 tsp honey, 1 tsp white sugar, 1 1/2 tsp celery seed, 3/4 tsp garlic powder, 1/4 tsp black pepper, and 1/2 tsp fine salt. Taste it. The dressing should taste a little stronger than you think it needs to, because the cabbage and apples will dilute it. Add another 1 tsp white sugar if it needs a cleaner sweetness. Adjust the salt to taste. Depending on the mayo and cabbage, the finished slaw often lands closer to 3/4 tsp salt total.

   

2. Core 1 large Granny Smith apple and 1 medium Honeycrisp apple. Leave the skins on and cut them into thin matchsticks. Toss them immediately in the dressing so they are coated with acid and less likely to brown.

   

3. For a subtle dill note, stir in 2 tbsp very finely diced dill pickle. For a little more pickle, use up to 3 tbsp. Leave pickle brine out. The vinegar already provides the acidity, and diced pickle gives you better control over salt and tang.

4. Add the 14 oz coleslaw mix, or about 12 to 14 oz finely shredded cabbage and carrot, and toss thoroughly. Scrape dressing up from the bottom and fold it through the cabbage and apples.

   

5. Taste the slaw after everything is mixed. Add salt a pinch at a time if it needs it. For more sweetness, add 1/2 tsp sugar, maple syrup, or honey. For more tang, add 1 tsp apple cider vinegar. For more creaminess, add 1 tbsp mayonnaise. A small pinch more garlic powder or another 1/4 tsp celery seed is plenty if you want either of those louder. Serve immediately, or chill for 20 to 30 minutes if you have time. Serve it on the BBQ chicken sandwiches and the rest on the side.