Tri-Color ColeslawColeslaw is one of those things that is a “must-have” for a summer cookout buffet. Not only is it a great light and refreshing side dish, but it’s also a great addition to things – like barbecue sandwiches, burgers, or even tacos.

This recipe couldn’t be any more simple. I toss shredded red and green cabbage and carrots with a tangy dressing that comes together as quickly as it takes to combine everything. Let it sit for an hour to let the flavors mingle and you’ve got yourself a great slaw worthy of any summertime soiree.

It’s also a great base to add different flavor profiles. Sometimes I like to add a little chopped cilantro and chipotle, or sesame oil, peanuts, chopped cilantro and a bit of fish sauce for a Thai twist. The possibilities are endless, but this easy recipe is definitely the place to start!

2 Comments

  1. Kim in MD
    Posted July 1, 2014 at 9:05 PM | Permalink

    Coleslaw is a must have at summer BBQ’s! I love that you used Greek yogurt and honey in your recipe, Laura!

  2. Posted July 6, 2014 at 4:52 PM | Permalink

    I love coleslaw, but even after all these years I don’t really have a tried and true dressing for it. I will have to give yours a try.

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