Yesterday was a gorgeous day to invite friends over to barbecue on the deck. I have a couple of favorite slaw recipes -- this creamy mayonnaise-based slaw is excellent on pulled-pork sandwiches. My quickie go-to slaw is this apple and broccoli slaw, but I've made it a number of times lately. I was in the mood for something new that would stand up well to its hearty accompaniments -- tomato-ey barbecue and spicy cheese grits -- so I added this decidedly vinegar-based slaw, adapted from a recipe by Rick Bayless published by Saveur, to my repertoire.
- 1 ⁄ 2 cup vegetable oil
- 1 ⁄ 2 cup apple cider vinegar
- 2 tablespoons dry sherry
- 5 small cloves garlic, peeled and coarsely chopped
- 2 tablespoons sugar
- 1 tablespoon salt
- 24 ounces of bagged slaw mix (thinly sliced, multicolored with carrots)
- 1/2 cup red onion, thinly sliced
- 1/2 cup chopped parsley leaves
- Put the oil, vinegar, sherry, garlic, sugar, and salt into a blender and purée until smooth.
- Toss the cabbage, onion and parsley into a large bowl.
- Pour the dressing over the slaw and toss well.
- Cover the bowl and refrigerate the slaw for at least 2 hours before serving.
Yield: 8-12 servings
Prep time: 10 minutes + 2 hours refrigeration
This was a great side dish to an otherwise heavy meal of barbecued chicken and ribs, garlic jalapeno cheese grits, baked beans and quick cucumber pickles. More than one of my guests went back for seconds. I'll be trying it on my pulled -pork sandwich as an alternative to the mayo-based version.