Sweet slaw

Alright, gather ’round folks! Let me tell you about this zesty creation that stumbled its way into our lives — Sweet Slaw. It’s that crunchy, tangy friend that’s always invited to the barbecue but can totally steal the show if you’re not careful. Why? Well, just imagine a coleslaw with a sweet-tangy flavor punch, doing the mambo in your mouth. It’s been passed around tables at our family gatherings like a juicy secret and today, I’m giving you the scoop. Trust me, give it a try, and you might find your next go-to sidekick for anything grilled.

Every family has that one recipe that everyone’s obsessed with, and our fam has a thing for this slaw! I’m pretty sure it started with my husband, who has a sixth sense whenever I make Sweet Slaw. It turned into this whole ‘thing’ where he’d bring it to backyard parties and his friends would dive in like it’s the last slaw on Earth. And you know? Somewhere along the way, it just stuck. Now it’s practically a piece of family lore, right next to Grandma’s banana bread fiasco. So here we are, handing down this crunchy goodness from our table to yours.

Why You’ll Love This Sweet slaw

So, why should you throw a cabbage party for this slaw? Well, let me count the ways:

– It’s the tangy-sweet side that makes anything from burgers to tacos feel like they’re at a flavor festival.
– It’s basically a salad masquerading as a fun kid at the barbecue – healthy yet deliciously cheeky.
– Super forgiving for “whoops, I forgot an ingredient” days. You’ll see.
– Actually makes veggies taste good? Yes, it’s a deal.

How to Make It

Okay, so here’s how you whip this baby up. Picture this: you’re in your kitchen, music’s on, you’re slicing cabbage like a pro… or trying to. Toss some shredded cabbage into a big bowl, ideally not the one you tossed keys into this morning. Add some grated carrots and maybe a chopped pineapple if you’re feeling fancy. Sprinkle some sugar over it without worrying about measurements — a handful, maybe two. Pour in vinegar and add a splash of soy sauce, unless you misread it and poured in too much vinegar, in which case, well, good luck! Stir it all up like you’re in a cooking show. Keep tasting until your taste buds dance. Toss in some sesame oil at the end for that extra oomph. And there you have it, your Sweet Slaw!

Ingredient Notes

– Cabbage: The crunchy backbone of your slaw party. Using the whole head might feel ambitious, especially when you end up swimming in cabbage.
– Carrots: Add color and sweetness, but nobody’s checking if you cut them matchstick-style.
– Pineapple: Oh wow, this one’s a memory too. One time I forgot to chop the fresh one and used a whole can — juice and all — it was a sweet disaster.

Recipe Steps:

1. Shred cabbage and carrots, and toss into a big bowl.
2. If bold, add chopped fresh pineapple.
3. Sprinkle sugar over veggies.
4. Pour vinegar and soy sauce generously; mix up.
5. Finish with sesame oil; taste until you’re beaming.

What to Serve It With

Tips & Mistakes

Storage Tips

Alright, let’s talk leftovers. If Miss Slaw survives the first dinner, keep her in an airtight container in the fridge. She stays fresh for a couple days—great for late-night snacking when everyone’s asleep. And it’s oddly satisfying cold with breakfast eggs, no judgment passed here.

Variations and Substitutions

Listen, no need to fret if you’re low on something. Swap in honey or maple syrup for sugar (both give a different but lovable personality). Run out of carrots? Yep, I’ve been that disorganized before — just skip ’em. Tried adding some diced jalapeños once, and my husband said it was a good spunky surprise. Experiment, live a little!

Frequently Asked Questions

Sweet slaw

A refreshing and crunchy sweet slaw perfect as a side dish or topping for sandwiches.

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Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 3 cups shredded green cabbage
• ▢ 1.5 cups shredded red cabbage
• ▢ 1 cup shredded carrots
• ▢ 0.5 cup mayonnaise use light mayo for lower calories
• ▢ 0.25 cup apple cider vinegar
• ▢ 2 tablespoons honey
• ▢ 0.5 teaspoons salt
• ▢ 0.25 teaspoons black pepper freshly ground

Instructions

Preparation Steps

• In a large bowl, combine shredded green and red cabbage with shredded carrots.
• In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and black pepper until smooth.
• Pour the dressing over the cabbage mixture and toss until evenly coated.
• Cover and refrigerate the slaw for at least 30 minutes before serving to allow flavors to meld.

Notes

This sweet slaw can be kept refrigerated for up to 3 days and makes a great topping for burgers and tacos.