Sweet, Tangy & Crunchy Slaw
In the past I've shared a couple different slaw recipes. One is a Southwest creamy and spicy version , and the other walks the line between creamy and tangy. This time I offer a simple vinegar-based sweet and tangy slaw that packs big crunch. This version is a great balance to sweet barbecue. It's tailor-made for a monster sauce-all-over-your-face and juice-running-down-your-arm pulled pork sandwich. Oh, and it's also great atop a grilled brat with a little mustard.
Instructions
Combine all of the ingredients, except the slaw in a large mixing bowl and whisk until the sugar is dissolved.
Add the slaw and fold to coat it all.
Cover and refrigerate for 3-6 hours, or overnight, stirring occasionally (whenever you think of it).
Serve and enjoy!
Easy, huh?
