One of the best aspects of this recipe–other than the great taste–is that it can be made ahead of time, great for easing your stress when BBQing for a crowd. This recipe originally came from Epicurious, but over time I’ve taken out the stuff I didn’t like and added other things in to make it my own.
Photo of Brunswick Cabbage by Chiot’s Run
Makes 8 servings
- 1/4 cup frozen orange juice concentrate, thawed
- 1/4 cup rice vinegar
- 1/4 cup canola oil or vegetable oil
- 2 heads of cabbage, one green and one purple, shredded (or 2 bags coleslaw mix)
- 1 cup shredded carrots
- 1 medium red bell pepper, cored and cut into matchsticks
- 6 medium green onions, thinly sliced
- 1/2 cup chopped fresh cilantro
Whisk orange juice concentrate, rice vinegar, and canola oil in small bowl. Season with salt and pepper. Set aside.
Combine cabbage, carrots, red bell peppers, green onions, and cilantro in large bowl.
When making ahead, stop here and store both slaw and dressing separately in air tight containers in the fridge. They’ll stay fresh for up to a day.
20 minutes before serving, toss with enough dressing to coat. Season slaw to taste with salt and pepper. Toss again and serve.
This recipe is part of the Ode to Vegetables BBQ Menu. Subscribe to Life on the Balcony so you won’t miss the rest of the menu’s recipes!
