This coleslaw stands up to ribs
When hosting a backyard barbecue, it is easy to decide to make ribs because everyone loves them. But it is a little harder to decide on the sides.
Coleslaw and potato salad are the two most common barbecue sides with coleslaw being more prevalent. But so many versions are lackluster.
I originally created this Confetti Coleslaw to go with a meaty chili, but it is the perfect side dish for ribs.
It is vibrant and pleasing to the eye, it is chock full of veggies, and the dressing is spiced with cumin, paprika and cilantro, perfect companions to rib spice-rub that almost always includes cumin and paprika. Servings: 10-12
Start to finish: 4 hours (20 minutes active) Ingredients
4 ounces diced pancetta or
bacon
1 red cabbage (about 3 pounds) cored and shredded into k-inch wide strips 4 medium-large carrots,
peeled and shredded
1 small yellow bell pepper,
diced
1 small red bell pepper, diced 1 small-to-medium Vidalia
onion, diced
M cup golden raisins
½ cup good quality
mayonnaise
½ cup sour cream 1 tablespoon Dijon mustard 2 generous teaspoons ground
cumin
1 teaspoon paprika L cup minced fresh cilantro 1 teaspoon fine grain sea salt ½ teaspoon freshly ground
pepper Directions
Cook pancetta in a heavy skillet until crisp. Drain and reserve cooked pancetta. Reserve a few tablespoons of the pancetta drippings.
In a large mixing bowl, combine cabbage, carrots, peppers, onions and raisins; toss well.
In a small bowl, mix reserved pancetta drippings together with mayonnaise and sour cream until smooth. Whisk in mustard, cumin, paprika and cilantro. Season dressing with salt and pepper. Add more to taste.
Pour dressing over slaw mixture, tossing well to coat evenly. Reserve the cooked pancetta to mix in just before serving. Transfer to a serving bowl. Refrigerate for at least 4 hours or overnight to let the flavors marry.
Before serving, re-mix coleslaw, and sprinkle with the pancetta. Add more dressing if your slaw seems dry. Serve chilled or slightly above room temperature.