The Sweet Additions Sunny Anderson Uses To Elevate Coleslaw

Coleslaw — you either love it or hate it. For its defenders, it's seen as an iconic picnic salad or a requisite side dish to anything barbecue. On the other side of the fence, coleslaw is a mushy medley of bland veggies to be choked down bitterly or surreptitiously scraped into the trash. But the Food Network's Sunny Anderson has such a unique take on the much beloved yet oft-maligned dish that both parties should try to see if it improves their opinion of this American classic.

Typically made of raw cabbage, carrots, and a mayo-based dressing, Anderson adds two unlikely ingredients to her slaw that give it a sweet spin: golden raisins and Granny Smith apples. Though it may sound odd, the addition of these fruits creates a delectable sweet-savory balance that takes this summer standard to new heights. In a how-to video for the Food Network, Anderson describes the end result as "crunchy, creamy, bright, and tangy" and talks about how the sweetness of the apple adds to the dressing.

To make the celebrity chef's apple-raisin coleslaw, start with the dressing. Put 1 cup of mayonnaise, ½ cup of sour cream, 2 tablespoons of apple cider vinegar, a pinch of salt, a couple of grinds of black peppercorns, ½ teaspoon of celery seeds, and ½ cup of golden raisins (regular will work if that's all you have) in a medium-sized bowl and mix everything together with a silicone spatula.

Next, thinly shred the cabbage, carrots, and apples. If you have either, a food processor or mandolin can make this step easy-peasy. Start by thinly shredding a head of savoy cabbage. Add that to a cup of shredded carrots and, depending on their size, one or a pair of Granny Smith apples that have been cored, sliced, and also shredded. Lastly, combine everything in a large bowl and toss until evenly coated with the dressing, serve and watch as your guests enjoy the sweetness of life.