In a mission to be less of a slacker I have stepped up my meal planning game for 2016. I have some meals coming up this week that are going to be ah-making. Grilled smoked pork chops, and slow cooked pork ribs are both on the menu this week and I can’t think of a better side dish for both than a fresh and crunchy slaw.
There are times for a creamy coleslaw but I find that and oil and vinegar slaw really cuts through the heaviness of a meal. It’s that bright, refreshing side needed with heavier meat options. And if you have leftover slaw might I recommend you putting it on a sandwich? Because that is an amazing idea…just sayin.
A simple oil and vinegar is so easy to make and holds up well. It is great to make before preparing the rest of the meal so you give it time to marinate and really absorb the flavors. Don’t be shy about making extra because it holds up amazingly well in the fridge and will be even better the next day!
If you are looking to step up your game, consider adding in a purple cabbage or using all purple. It really adds a punch of colour to the table! And don’t be afraid to get a little creative and add a little nappa cabbage in there too if you want.
I think this would also be an amazing side dish for this steak recipe full of the bold flavors or port, blue cheese and rosemary.
- ¼ cup apple cider vinegar (or red/white wine vinegar)
- 2 Tbsp white sugar
- 2 Tbsp olive oil (or peanut, coconut etc)
- 2 cups shredded cabbage
- 1 cup shredded carrot
- salt and pepper to taste
- Combine the vinegar, sugar and oil and whisk together
- Add the cabbage and carrot and toss to coat
- Add salt and pepper to taste
- Let sit 20+ minutes, toss again and serve
My recipe was featured on Full Plate Thursday! Click the link below to see my featured recipes as well as all the other delicious submissions!!