Bring variety to your summer barbecue with this fun take on coleslaw! Grated green apple is tossed with cabbage and carrots, and the dressing is made with The Bee’s Knees peanut butter which adds a touch of sweetness.
Watch the video and you’ll also learn how to make dressing with your blender base and a mason jar!
Prep time: 10 minutes
Cook Time: None
Total time: 10 minutes
Yield: 8 servings
½ small head purple cabbage, finely shredded
½ small head green cabbage, finely shredded
2 large carrots, grated
1 large Granny Smith apple, cored and grated
¾ cup buttermilk
½ cup mayonnaise
⅓ cup The Bees Knees peanut butter
2 tabelspoons white wine vinegar
½ teaspoon kosher salt
½ teaspoon black pepper
1. Combine all vegetables and fruit in a large bowl and toss to distribute.
2. In a blender, combine buttermilk, mayo, peanut butter, vinegar, salt, and black pepper, and puree until smooth.
3. Add dressing to the cabbage mixture and toss to combine. Taste and adjust seasoning as necessary.