I am sure most of you are still in pumpkin and squash, baking stages right now. After all, it’s November and people are craving their comfort food. If I still lived up in the great white north, I am sure I’d be right there with all of you. But instead, because we live in constant summer, this past weekend, we had a good ole fashioned BBQ.
My husband is babysitting a smoker for a little while so while some special friends of ours were in town, we
were begged by them to provide any smoked meat possible and since the husband is from Tennessee, any southern side dish too please and thank you thought we would try out the new addition ad have a good old fashioned BBQ. In our house, when we do BBQ, my husband purchases, preps, and cooks all the meat, and I do all the sides. I will outwardly admit, I leave all BBQ to him, because frankly, he’s awesome at it (and it’s less work for me).
Every good picnic needs a good coleslaw and I think this one is the winner. I’ve made many a coleslaw in my life but somehow, the simplicity of this one is a winner, hands down. Bonus: make it early in the day or day before and let those flavors bind together in the fridge.
And then you’ll feel somewhat good about yourself as you eat ribs, and steak, and mac and cheese, and creamy mashed potatoes because you’ve got some green veggies on your plate.
- 1/2 small head green cabbage
- 1/2 small head red cabbage
- 3/4 – 1 cup coarsely grated carrot
- 1/2 small onion
- 1/3 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup milk
- 1/4 cup buttermilk
- 1/2 cup mayonaise
- 1 1/2 TAB white vinegar
- 1 1/2 TAB lemon juice
Slice or chop cabbage to your liking. (I prefer slicing thinly and the very coarsely chopping). Add to a large bowl. Add grated carrots.
In food processor, combine remaining ingredients EXCEPT FOR onions. Process until smooth. Add onions and pulse for a few times.
Pour dressing over vegetables and combine well. Cover and refrigerate several hours or overnight before servings. Season to taste.