That's so Jenn / Jenn Press Arata
Updated 11:06 am, Sunday, June 22, 2014
The season of barbecues and potluck suppers is finally upon us. What better way to kick off summer than with a cool, crunchy slaw?
This summer staple can be made ahead of time (the day before is best to keep the flavors marinated without getting soggy), so you'll have one less task to do the day before you host or head out to a party.
To make this more outdoor-friendly, I've created a light, citrus marinade to substitute the creamy stuff. My dairy-free version makes an excellent side for your vegan guests, while marrying well on top of a burger for the meat eaters.
Tangy pieces of juicy pineapple play off the fiery jalapenos for an exciting mix of sweet and heat -- a fan favorite at my house.
Sweet and Spicy Coleslaw
2 (14 oz.) bags slaw
2 cups apple cider vinegar
1 cup olive oil
1 teaspoon sugar
2 teaspoons salt
2 teaspoons celery seed
1 teaspoon lime juice
4 cups pineapple
Cut jalapenos in half and remove the seeds. (This is where they retain most of their heat.) Dice into pieces. Cut pineapple into chunks.
In a small bowl, whisk together apple cider vinegar, olive oil, sugar, salt, celery seed and lime juice.
In a large bowl, toss together slaw, jalapenos, pineapple and dressing.
You can serve this right away, but I recommend refrigerating it for at least an hour or even overnight.
Jenn Press Arata is a food writer and blogger. Visit her blog at thatssojenn.com. She also can be followed on Twitter, @thatssojennblog.