Isn't cole slaw the quintessential American barbeque side? Served alongside sandwiches, burgers and ribs, this tangy salad is cool and refreshing. Simple to assemble and easy to take with you, its an ideal side dish for picnics and potlucks, and can easily feed a hungry crowd. If you shy away from cole slaw due to the mayonnaise in the sauce, try substituting rice vinegar instead! Make this scrumptious side for your next big bbq. Get the recipe now, read more

Cole Slaw
From Tyler Florence

1 head napa or savoy cabbage, shredded
4 carrots, shredded
2 Granny Smith apples, thinly sliced
1 medium red onion, thinly sliced
1 cup pecans, toasted and chopped
Leaves from 1 bunch fresh mint, for garnish
Dressing:
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 teaspoon cayenne
1/2 teaspoon ground cumin
3/4 cup mayonnaise or 1/2 cup rice vinegar
1 lemon, juiced
Kosher salt and freshly ground black pepper

1. Combine the cabbage, carrots, apples, onion, and pecans in a large bowl. Mix well with your hands and set aside.
2. In a small bowl, stir together the mustard, sugar, cayenne, cumin, mayonnaise or vinegar, and lemon juice until blended. Season with salt and pepper.
3. Pour the dressing over the cabbage mixture and toss well to coat.
4. Taste again for seasoning, then mound onto a platter and garnish with mint leaves.

Serves 6-8.

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