I have a pet peeve about mayonnaise-laden side dishes at warm & sunny cook outs. Call me a germ freak, but I just don’t think the two should mix together. This is one of my favorite summer side dishes for that exact reason!
This slaw is a dairy free crowd pleaser. I first encountered something like this at a summertime lake-side cookout, and I was forever changed. I ended up interrogating the woman that brought the dish, who I had never met before in my life- oops, and with a few tweaks my favorite summer slaw was born!
Fellow coleslaw skeptics rejoice- this slaw is in a league of its own.
- 1 package coleslaw veggie shreds
- 1/4 c sugar
- 1/4 c olive oil
- 2 tbsp red wine vinegar
- 1 c sunflower seeds
- 1/2 c sliced almonds (the little jerks are expensive)
- unhealthy but tasty add in: 1/2 brick crushed uncooked ramen noodles
- *Disclaimer: Ramen noodles are not good for you. They are deep fried and very high in salt. This slaw is fine without them*
In a medium bowl that has a lid, make dressing by combining sugar, oil, and vinegar.
You can also add the seasoning packet from the chicken flavored ramen noodles. Add in coleslaw veggies and shake until coated. Allow mixture to sit and get slightly soft for about 45 minutes. Immediately prior to serving, toss in sunflower seeds, sliced almonds, and crushed ramen noodles and shake to toss.
WARNING: This slaw does not keep well overnight. The beauty in this dish is the mix of vinegar tang/sugar sweetness combined with the softened veggies/crunchy toppings. If it sits overnight, the whole thing will get mushy and soft.
WARNING #2: This is delicious and I lose all self control in the face of it’s light and satisfying goodness.
Since this dish has no ingredients that can spoil in the sun, it makes for a perfect BBQ side dish. Enjoy without worry!