As the month of August approaches its end, I’ve been trying to squeeze in as much outdoor time and BBQ fun as I possibly can.
A typical American BBQ usually has the same side salads over and over again – potato salad, coleslaw, macaroni salad, etc. – all of which are dressed in mayonnaise. Unfortunately, mayo is one of the only foods that I really hate. So when I go to BBQ’s, I end up eating burgers and wings with no side dish, except for maybe corn on the cob. Lame!
I love those classic BBQ sides when they are dressed in a vinaigrette rather than all that mayonnaise goop. It’s just so much lighter and more refreshing – not to mention much healthier and fewer calories. This coleslaw recipe is definitely one of my go-to’s when I’m having a BBQ.
BACKYARD BBQ COLE SLAW
WHAT YOU NEED:
1 small head of cabbage, shredded (or 2 bags of coleslaw mix)
2 medium-sized carrots, shredded
1 small diced onion
6 oz. of apple cider vinegar
4 oz. of canola oil
3 Tbsp. of sugar
1 tsp. of dried parsley
Salt & pepper (to taste)
WHAT TO DO:
- Combine the shredded cabbage, shredded carrot, and diced onion in a large container with a tight-fitting lid.
2. In a separate bowl, whisk together the vinegar, oil, sugar, and parsley to make the dressing.
3. Pour the dressing over the slaw and stir to coat.
4. Season the coleslaw with salt & pepper, and put on the lid. Shake it up! Let the coleslaw soak up the dressing for 1 day before serving.
Perfect! Bright and fresh, this slaw is a perfect accompaniment to any backyard BBQ, and you don’t even have to worry about it being outside on a warm day. Enjoy!