I had promised to make coleslaw for a family covered dish and realized I didn't have enough cabbage. What could I add to my favorite recipe that would be pleasing and serve more? APPLES! Why? I remember having coleslaw at a breakfast buffet in Hawaii that had apples...it was so refreshing! What a huge success as everyone wanted the recipe! They kept saying they wanted more, hence the name!
Remove outer leaves of cabbage and rinse head of cabbage with cold water; drain, then grate in blender. Rinse carrot in water, use a peeler to scrape clean, then grate. This rinsing will make all the difference in the world to the flavor of the coleslaw!
Clean apples, peel and chop. Place in a small bowl and sprinkle with the lemon juice. Set aside. Note: You may leave the skin on for more color, but our family likes the peeled apples.
In a large bowl, add the shredded cabbage and carrot.
In another small bowl add the mayonnaise, heavy cream, mustard, vinegar, sugar, and dash of salt. Whisk together. The cream makes it creamier and helps to fluff it up! Taste and make adjustments with sugar and or vinegar.
Drain the apples so you are not adding lemon juice to the slaw. The juice keeps the apples white.
Add the apples and optional raisins, if using, to the slaw and gently stir to blend. Pour the dressing over the cabbage mixture and gently fold ingredients together.
Place in a pretty clear glass dish. Sprinkle paprika on top. Cover and chill in refrigerator several hours before serving to blend these wonderful flavors!