An actual meatless recipe for “Meatless” Mondays this week, though admittedly, you probably want to eat this with something else as it’s not a meal in itself. I make this slaw frequently in the summer because it goes so well with traditional BBQ (including the Ribs posted here). Depending on what kind of meal I’m making, there are often times I won’t use all the dressing it calls for. Sometimes I’ll even add vinegar to the recipe to cut the mayo and make it feel a tiny bit healthier, while still making sure all the cabbage is covered. However, when it’s the mate for traditional BBQ, for a special occasion, that is the perfect time to use this recipe just as it is.
Welcome to summer BBQ! Happy Cooking!
Cole Slaw Recipe (found here):
- 6 Cups Tri-Colored Slaw
- 1 Cup Mayonnaise
- 3 Tbsp Apple Cider Vinegar
- 1 tsp Celery Salt
- ¼ tsp White Pepper
- ¼ tsp Powdered Mustard
- 2 Tbsp White Sugar
- 1 Tbsp Extra Virgin Olive Oil
- ½ tsp Poppy Seeds (optional)
Mix all ingredients in a jar or Tupperware. Shake well. Put as much on the tri-colored slaw as you see fit for the gathering you’re having.
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