It’s hard to get excited about coleslaw.
In the South, the shredded green lettuce routinely fades into the summer barbecue background, alongside baked beans and summer watermelon, once the true star of the show- salty smoked pork-arrives.
And don’t get me wrong- dry rubbed, tenderly glazed, and artfully pulled pork (substitute beef here if you are west of Mississippi) deserves every bit of attention it gets. No barbecue would be the same without it. But this year I wanted to get in the coleslaw spirit; to create a recipe that actually stood next to a platter of beautiful chopped meat. A side that I would be motivated to go back for seconds on. Maybe even save extra stomach room for it instead of banana pudding. Maybe.
This recipe confidently held it’s own in more ways than one. As opposed to a mayonnaise-laced version, this is light and summery, with the rich smokiness of gorgonzola and tart sun-dried tomatoes to give it interest and pop. Plus, what’s more fun than an excuse to theme food around a holiday? I envision this coleslaw hitting a home run at all of your summer parties- Memorial Day (next year), Fourth of July, or any event themed around America, nautical elements, fireworks, or park weddings.
So stand up for coleslaw at your next meat-themed cookout. With this secret, sparkler weapon at your side, I promise you’ll be the hit of the backup sides.
Red, White and Bleu Coleslaw
What You Will Need
For the salad
8 cups coleslaw mix
4 cups shredded red cabbage
2/3 cup scallions
14 sundried tomatoes
5 ounces crumbled gorgonzola
For the vinaigrette
1/3 cup good olive oil
1/3 cup sun-dried tomato oil (strain your sun dried tomatoes from the jar and save the remaining oil)
4 tablespoons vinegar
2 tablespoons sugar
What You Will Do
1. Whisk together olive and tomato oils, vinegar, and sugar in a small bowl until combined. Set aside. (This can be made ahead of time and refrigerated if needed.)
2. Combine coleslaw mix, red cabbage, scallions, sun dried tomatoes, and gorgonzola.
3. Gently fold the dressing mixture into the salad mix, taste, and add salt and pepper as needed. This can be made ahead of time and tastes better if it rests at room temperature for a few hours.