Having a bevy of recipes for the backyard barbecue can come in handy, whether you are hosting your own party or need a dish to bring to someone else’s party. Make sure you have enough recipes that produce food that is both delicious and quick to prepare. This way, you can get back to enjoying summer. Here is a summer barbecue recipe that I hope will fit the bill.
Sweet and tangy coleslaw, made fresh, will pair with any traditional summer food. In fact, it is a summer food in itself. Here is one tried and true recipe that can be prepared in less than 15 minutes and served immediately, although it does get more sublime as the flavors mix. If you can, allow it a couple of hours in the refrigerator before serving.
Ingredients:
1 package of shredded cabbage
2 small carrots, shredded
1/4 cup buttermilk
1/4 cup milk
1 tablespoon white wine vinegar
1 tablespoon relish (I used zucchini relish)
1/2 cup mayonnaise
1/2 teaspoon salt
1/2 teaspoon ground black pepper or approximately 14 grinds of fresh pepper.
Directions:
1. Whisk together the buttermilk, milk, vinegar, pickle juice, salad dressing, salt and pepper.
Pour the dressing over the salad to coat it and mix it well.
For a sweeter taste, you can omit the salt and pepper and instead add a tablespoon of sugar. This is a family friendly option, as most children enjoy the sweetness of the added sugar.
You can also shred the cabbage yourself, although buying it pre-shredded really cuts down on the preparation time. To shred the carrots, simply peel them and then use the vegetable peeler on the carrot, using short strokes close to the end. This will produce thin shreds. It is much quicker and less labor intensive than using a hand grater.
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