Coleslaw – Tangy, Sweet, Crunchy Goodness

There are some days when I crave something tangy, crunchy and just a bit sweet. Coleslaw checks all the boxes.

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I try to always have cabbage in my fridge. It is a very forgiving veggie to have around. Cabbage tolerates being neglected in the crisper. It is the rare veggie that doesn’t insist on being eaten same-day like its more fragile lettuce cousins. Cabbage waits for you…in the dark in the corner of the crisper. It knows that you will have a crunch craving that it can help to fill.

Cabbage, especially used in a coleslaw, provides a fresh element to most any dish.

Don’t buy into the bad-rap that it has gotten in old English movies. While it can be a go-to for survival…along with the potatoes you’ve got in cold storage...it deserves some time in the spotlight.

Most cultures appreciate some form of coleslaw. Some like it sweet. Others insist it should be creamy. Then some believers testify that it should be both. Our version checks both boxes. It is a little bit creamy and a little bit sweet. It also includes a ‘secret’ ingredient – celery seed and celery salt.

I like to pair this coleslaw with a sweet and salty protein, like barbecue pork. I’m that person that puts my slaw side salad into my pulled pork sandwich at a restaurant.

Sound good? We can help you with that.

This slaw is also featured in our Barbecue Pulled Pork Beast Bowl. Check it out. It is like a pulled pork sandwich platter without the bun!

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We also love to hear from you. Leave a comment below and let us know about your slaw adventures. We also take requests. Want to see a recipe? Let us know and we’ll try to come up with it!