Classic Coleslaw—With a Tillamook Twist
Coleslaw is about as summer-y as, well, coleslaw. It doesn’t get much better than sunshine, friends, and a weekend BBQ with a big bowl of coleslaw to go around. Have you ever been to a BBQ without coleslaw? It feels odd, as though something’s missing (am I right?!?!). And instead of grabbing pre-made slaw, why not try your hand—and whisk!—at making your own. We got our recipe inspiration from the one and only Martha Stewart here. It’s pretty simple: cabbage, carrot, a touch of mustard and some Tillamook Sour Cream, otherwise known as our secret ingredient. Don’t forget this summer essential at your next BBQ. Enjoy!
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon fresh squeezed lemon juice
1 tablespoon sugar
1 tablespoon coarse salt
½ cup of your favorite mayonnaise
¼ cup Tillamook Sour Cream
1 small green cabbage, finely shredded
2 medium carrots, coarsely grated
This dressing is so easy; it’s a one-step process! To make the coleslaw dressing, mix Dijon mustard, apple cider vinegar, lemon juice, sugar, salt, mayo and Tillamook Sour Cream together with a whisk in a small bowl and, then yep, it’s done!
To make coleslaw, put shredded cabbage and grated carrots in a large bowl and pour the dressing over it. Toss the salad thoroughly and cover before refrigerating for 1 to 2 hours. Then grab a plate, a fork, and dig in!
What’s your favorite BBQ side dish? Let us know at Facebook.com/Tillamook