Apple Coleslaw With a Creamy Citrus Dressing
Apple Coleslaw with Creamy Citrus Dressing
Brie Thompson
8
25 minutes
0 minutes
Crisp, juicy, tangy, and just a little sweet, this apple coleslaw is the side I want next to anything slow cooked and smoky. A creamy dressing of Greek yogurt, Mojito White Barrel Aged Balsamic, and Blood Orange Infused Olive Oil keeps it bright without any mayo, and crispy bacon on top adds a salty crunch. Fennel and Lime Fresco Infused Sea Salt round it out with a fresh, zesty finish.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
- ¼ cup Mojito White Barrel Aged Balsamic
- 1 cup Greek Yogurt
- ⅓ cup Blood Orange Infused Olive Oil
- 2 tsp Lime Fresco Infused Sea Salt
- 1 tsp Rainbow Pepper, ground
- 1 Small Fennel Bulb, shredded
- 1 Medium Cabbage, cored and shredded
- 4 Apples, peeled, cored, and shredded
- 6 Pieces Bacon, cooked crispy and crumbled
Directions
Whisk together the Mojito White Barrel Aged Balsamic, Greek yogurt, Blood Orange Infused Olive Oil, Lime Fresco Infused Sea Salt, and Rainbow Pepper in a large bowl to make the dressing. Add the fennel, cabbage, and apples and toss until evenly coated.
Top with the crumbled bacon. Serve immediately.