Coleslaw is a traditional American BBQ side dish. I love it, but I hate mayonnaise. For those who want a healthy coleslaw dressing without mayonnaise, simply use Greek yogurt. Don’t worry, you still get all the delicious taste :: sapore.
Variety of meat: The American BBQ’s that I grew up with usually consisted of one kind of meat or fish as the spotlight dish (steaks, ribs, hamburgers, chicken, salmon etc.) while the rest of the table was filled with various chips, side dishes and desserts :: dolci. In Italy, at least 5-6 kinds of meats are always on the table. Besides some snacks and grilled vegetables, I’ve noticed that there are rarely any side dishes.
Type of Grill: In America it is common to find gas grills while in Italy the majority of Italians cook over a charcoal or wood fire BBQ.
Sauces: BBQ sauce, steak sauce, ketchup, mustard and mayonnaise are almost never missing from an American BBQ compared to the Italians who traditionally eat their meat with a drizzle of good extra virgin olive oil.
Drinks: Where you’ll find an American BBQ, you’ll find a cooler of beer. In Italy, you’ll find some beer, but wine is usually the drink of choice. Coolers and store bought ice cubes are hard to come by. Imagine that.
This homemade coleslaw recipe takes just minutes to prepare and you can easily double or triple the recipe if you have a larger crowd. You can serve it on the side, inside tacos, or on top of hamburgers or sandwiches. Enjoy!
- 3 carrots, shredded
- ¼ green cabbage, shredded
- ¼ red cabbage, shredded
- ¾ cup(185g) Greek yogurt
- 1 tablespoon honey
- 1 tablespoon extra virgin olive oil
- 1 teaspoon white vinegar
- Salt and black pepper, to taste
- Put all of the ingredients in a large bowl and stir. Conserve in a closed container in the refrigerator until you are ready to serve.