Southern Slaw

This Southern Slaw can be eaten as a side salad or as a topping for tacos, and pulled pork or brisket sandwiches. We originally made it as a topping for BBQ brisket sliders – it’s colourful and vinegary, and we absolutely love it. Sometimes we toss this Southern Slaw with chickpeas and bell peppers for a vegan summer salad. Not that we’re proponents of veganism, we eat absolutely everything!

Southern Slaw on Brisket Sliders

Southern Slaw on Brisket Sliders

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Southern Slaw

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 8
  • Difficulty: easy
  • Recipe type: Side Dish

Ingredients:

  • ½ red cabbage head, cored and shredded
  • 170g carrots, shredded
  • Cilantro, chopped, to taste
  • 2 limes, juiced
  • ¼ cup red wine vinegar
  • ⅔ cup peanut oil
  • 2 tsp sugar
  • 2 cloves garlic
  • 1 medium red onion
  • Salt and pepper, to taste
  • Chili pepper flakes, optional

Directions:

  1. Shred the cabbage and toss it in a bowl with shredded carrots, red onion, garlic and cilantro
  2. Whisk the lime juice, red wine vinegar and oil, add the sugar and whisk some more
  3. Season with salt and pepper, this slaw needs salt!
  4. Season with chili pepper flakes, optional

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