Homemade applesauce made with apples that have been carefully chosen is the best, and it is so simple to make! Make chunky applesauce by mashing the cooked apples with a potato masher. Use a food mill to puree the cooked apples if you want smooth apple sauce. The secret is to boil the apples with some lemon peel added in strips. Lemon accentuates the apple flavor. Verify that the apple you use is a quality cooking apple, such as a Golden Delicious, Granny Smith, Fuji, Jonathan, Mcintosh, or Gravenstein. When you’re done, it’ll be hot or chilled and ready to serve. It tastes well with vanilla yogurt or ice cream. Easy to freeze and keeps for a year in a frigid freezer.
| Prep Time: | 30 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 30 mins |
| Servings: | 25 |
| Yield: | 25 servings |
Ingredients
- 1 head green cabbage, shredded
- 1 onion, chopped
- 2 carrots, shredded
- 2 jalapeno chile peppers, chopped
- 1 egg
- 1 small lemon, juiced
- 1 tablespoon white vinegar
- ¼ teaspoon salt
- 1 cup vegetable oil
- 2 tablespoons prepared mustard
- 2 tablespoons white sugar
- 1 tablespoon cider vinegar
- ½ teaspoon ground chipotle chile pepper
- ½ teaspoon celery salt
Instructions
- Combine cabbage, onion, carrots, and jalapeno peppers together in a bowl.
- Blend egg, lemon juice, white vinegar, and salt in a food processor until smooth. Slowly drizzle oil into egg mixture through the feeding tube while the food processor is running until mayonnaise is smooth and thickened.
- Mix mustard, sugar, cider vinegar, chipotle chile pepper, and celery salt into mayonnaise until dressing is smooth and evenly combined.
- Stir dressing into cabbage mixture until evenly coated. Cover bowl with plastic wrap and refrigerate until flavors blend, at least 2 hours.
- Shred cabbage and carrots using a food processor with the shredding attachment.
- You can substitute 2 cups prepared mayonnaise instead of making your own.
- This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article,
Nutrition Facts
| Calories | 101 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 2 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 82 mg |
| Sugars | 3 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe as a side dish, or a topping for brats, dogs, tacos, etc. After my first few batches, I’ve found that I prefer a bit more vinegar and mustard, so I adjust that to my taste. If you are watching sodium intake (which I am), or have jars of celery seed on hand (which I do), that is an appropriate substitute for the celery salt. Don’t bother with anything more than minimal modifications like that. This dish truly is good as-is.
It was a great coleslaw, though I would make a little spicier next time
I made this exactly by the recipe. It was absolutely amazing. My fiancé wanted shrimp tacos for dinner and I used this slaw recipe. He travels for work and recently was in Houston and raved about the fish tacos he had at a few restaurants there. He said this slaw is restaurant worthy. He mooed all during dinner. Ate 5 tacos and had more slaw on the side.
A very different version of coleslaw with a mustard taste. Many people told me they didn’t like Cole slaw but they like this.