Who’s ready for the start of BBQ season? It’s my favorite! Hangin’ out with the people you love. Sittin’ on the deck and smellin’ the smoke and anticipatin’ the flavors. I pretty much adore summer!
It wouldn’t be a legit BBQ without some coleslaw, now would it?
Cabbage has never been on the top of my food faves list. But it is growing on me. Especially cole slaw, which I used to detest as a child. My daughter is in love with coleslaw. It’s a little crazy. But she inhales the stuff.
I have discovered that coleslaw on top of hamburgers or pulled pork sandwiches is the best! It add crunch and moisture and flavor and a ka-pow factor!
It is the perfect summer side dish and easy to make.
I have found that one of the most important aspects to making delicious cole slaw is to cut up the cabbage and carrots into small pieces. Some people even give it a whir in the their food processor. So this small or even smaller is best.
You might be worried after you cut up your cabbage that you are making enough for an army, but look at how much it shrinks after you add the dressing and let it sit for a bit.
It is best to make it a least an hour or two before you’re going to eat it so it can really soak in the flavors and meld and jive together.
Now, you can go make plans for a BBQ this weekend. Or heck, sneak one in during the week!
Recipe Source: Top Secret Recipes