“I’m here for the sides” is my general approach to backyard picnics, barbecues, and cookouts. Whether I’m topping fish tacos or rounding out a pulled pork plate, a crisp, tangy slaw is a must for me. But too many slaws fall flat, presenting as neither crisp nor tangy.
This is why my husband is firmly anti-slaw. He paints a vivid picture of limp, bland cabbage salad languishing in a pooled mayonnaise swamp—enough to make anyone think twice about it. But I know slaw doesn’t have to be this way. With crisper texture and a brighter dressing, slaw can be so much better.