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Make your summer BBQs a breeze with the easy and beautiful rainbow coleslaw side dish!
If you asked my husband, he would tell you that I’m Type A and need to have a plan for everything. It’s true! Every week, prior to making our grocery list, I sit down to make our meal plan for the following week. I plan breakfast, snacks, lunches, and dinners. But wait… I think I forgot something? Oh, that’s right–a side dish to go with dinner! It never fails. My husband will walk in the door from work when I have dinner 98% complete and he’ll ask, “Ok, so we’re having [fill in the blank], that sounds good. What are we having to go with it?” With wide eyes and heart palpitations I’ll reply, “Umm… More [fill in the blank]?”😳 He loves me, despite my shortcomings.😜
Anyway, in an effort to combat this inevitable event I texted my mom one afternoon in a scramble for a side dish and asked, “I’m making BBQ chicken tonight. What should I make to go with it?!” To which she quickly replied, “Coleslaw?” Thanks, Mom. Saving my life since 1988! This was a fantastic idea since I had some Brussels Sprouts and Purple Cabbage in the fridge that needed to be used up. All I needed was a beautiful carrot and the perfect mix of sweet and savory (plus a little spice for the hubs) to throw it all together. Fifteen minutes later and dinner was ready to go–side dish and all!💁🏻
The result was what I call Rainbow Coleslaw and something I will definitely be incorporating into our meal rotation more often. It can easily be doubled (or tripled) to serve a large crowd and with just a few swaps can be whatever you need it to be. Don’t want mayo? Sub in Greek yogurt! Add some nut butter and suddenly it’s Asian inspired. Throw in some chili powder or cumin and use it to garnish tacos! The possibilities are endless–my favorite kind of recipe!
Ingredients:
1 c. Brussels Sprouts (4-5 sprouts), chopped
1 c. Purple Cabbage, chopped
1 Carrot, shredded
1/2 tsp. Sriracha
1 tbsp. Soy Sauce
2 tbsp. Mayo
2 tbsp. Dijon Mustard
2 tbsp. Apple Cider Vinegar
1 tbsp. Rice Vinegar
1 tbsp. Lime Juice
2 tbsp. Maple Syrup
1 tbsp. Olive Oil
Salt & Pepper, to taste
Directions:
Wash/chop Brussels Sprouts and Cabbage
(I used my One Second Slicer to make this a breeze!)
Shred carrot
Mix cabbages and carrot in a bowl
Add in other ingredients and stir until well combined
This recipe serves approximately four people.
Question: What is your go-to side dish when you’re in a pinch for something quick and yummy?
Today, I’m linking up for Foodie Friday with The Fit Foodie Mama, Fairy Burger, Chocolate Runner Girl, and Hello to Fit!
Ooh so pretty and looks yummy too!!!
It is! We made it again this week. 🙂