We’ve made this salad for many years for our annual 4th of July gatherings. Unlike your typical creamy coleslaw, this version is spicy, tangy, and vinegar-based — a refreshing contrast that cuts right through the richness of BBQ meats. It pairs perfectly with anything off the grill, can be made the night before, and keeps well in the fridge for up to a week.
Ingredients:
For the dressing:
- 2 cups champagne or apple vinegar
- 1 - 2 jalapeños, cored and finely chopped
- 3/4 cup sugar
- Salt to taste
- 1 cup lemon juice
- 2 1/2 teaspoons toasted sesame oil
For the salad:
- 1 small red cabbage, cored and shredded
- 1 small green cabbage, cored and shredded
- 4 carrots, peeled and shredded
- 1 bunch fresh cilantro, stemmed and minced
Instructions:
In a large bowl combine all ingredients for the dressing and whisk vigorously.
Add the cabbage, carrots, and cilantro, and toss. Let it sit at room temperature for at least 1 hour before serving.
Season to taste with additional salt or hot sauce if the dressing is not hot enough.