Heya, Sean! Looking good there! Making me jealous, too! Wicked thunderstorms have pushed my smoke back till tomorrow. And, of course, you know how that all comes together...I am on generator power as we speak.
I was also recently looking for something different in the cole slaw theme. Found two recipes on Epicurious and you will note that I have properly credited both. And remember, I was looking for something different. Gonna try them both soon!
This colorful Asian-inspired salad is great with grilled ribs, chicken or pork chops.
6 tablespoons rice vinegar
6 tablespoons vegetable oil
5 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons (packed) golden brown sugar
2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons minced garlic
5 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
2 large red or yellow bell peppers, cut into matchstick-size strips
2 medium carrots, peeled, cut into matchstick-size strips
8 large green onions, cut into matchstick-size strips
1/2 cup chopped fresh cilantro
Whisk first 7 ingredients in small bowl to blend. (Dressing can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before continuing.)
Combine remaining ingredients in large bowl. Add dressing and toss to coat. Season with salt and pepper and serve.
Serves 4 to 6.
This crisp, marinated sweet-and-sour slaw is a delicious alternative to creamy coleslaw.
1/2 cup sugar
1/2 cup distilled white vinegar
1/4 cup vegetable oil
8 cups coarsely shredded green cabbage (about 1/2 large head)
1 cup thinly sliced red bell pepper
1 cup thinly sliced green bell pepper
1 medium onion, thinly sliced
1 carrot, coarsely shredded
Whisk sugar, vinegar, and oil to blend in large bowl. Add remaining ingredients and toss to combine. Season to taste with salt and pepper. Cover tightly and refrigerate at least 4 hours, tossing occasionally. (Can be prepared 2 days ahead. Keep refrigerated.)
Rebecca Poynor-Burns: Atlanta, Georgia