If you want to serve something cool and refreshing alongside burgers and hot dogs, look no further. This dish can be made a day or two ahead and brought out when the rest of your grilled food is ready.
It’s colorful and chock full of fresh vegetables that provide a great crunch, and the Tabasco gives it just a bit of a kick.
If you prefer a more vinegary slaw, reduce the mayo and up the cider vinegar!
As prepared, this serves a large group – 10 or more.
You can scale back the cabbage if you don’t need that much – but it makes for some great leftovers, too!
Ingredients:
1 and 1/2 cups mayonaisse
1/2 cup cider vinegar
1/3 cup sugar
1 Tablespoon Tabasco
2 teaspoons kosher salt
1/2 teaspoon black pepper
3-4 pounds shredded cabbages (whatever you can find – red, green, pre-packaged, etc.)
3 cups cherry tomatoes, cut in half
1 large Vidalia onion, sliced thin
2 cucumbers, peeled, seeded, diced
1 red bell pepper, cut in strips
1 yellow or green pepper, cut in strips
To make the dressing, whisk together the mayo, vinegar, sugar, Tabasco, salt and pepper until the sugar is dissolved. Combine all other ingredients, pour the dressing over it, and refrigerate until you’re ready to serve.