Kids can be so unpredictable. One meal they love everything on their plate, the next meal they're picking out pieces of who knows what and whining all the while. Even though my kids are both good eaters, I assure you we are not exempt from this behavior. My personal favorite is when you serve the same dish a second time and this time they suddenly don't like it and declare it "gross." How could your tastebuds change in the matter of a few months? Blasphemy!
This coleslaw turned out to be one of those dishes. That is until the oldest realized there were apples, grapes, and pickles, and that he did, in fact, love all of those things. So just as quickly as he curled up his nose, he was begging for more. My day just wouldn't be complete without some unnecessary whining and protest.
Like the wee ones, the big ones enjoyed this coleslaw as well. I love a good coleslaw alongside a burger or sandwich, but I'm not a fan of the boring, run-of-the-mill-mayo-laden varieties. This one offers a little extra crunch with the fruits and a little tart with the pickle. I don't really think a "cowboy" would make this, but I'm sure one would enjoy it if they tried!
1/3 cup Veganaise (or regular mayo)
2 T apple cider vinegar
2 T sugar
2 tsp grain mustard
1/2 tsp salt
1/2 tsp pepper
1 tsp onion powder
1 bag shredded cabbage or slaw mix
6 dill pickle slices (the big "Stackers" kind)
1/2 cup red grapes, cut in half
In a large bowl, combine shredded cabbage, pickles, and grapes. Toss to combine.
In a small bowl, whisk together remaining ingredients until smooth. Pour over cabbage mixture and toss well to coat. Cover and refrigerate for 2-6 hours (or more). Stir before serving.