0
0
00Ingredients
6 cups shredded cabbage
1 1/2 cups cubed jicama
2 cups julienned bell pepper
2 cups diced onion
1/2 cup hot and spicy barbecue sauce
1 cup good quality mayonnaise
2 tablespoons sugar
1 teaspoon pure sesame oil
Instructions
Combine the cabbage, jicama, bell pepper, and onion in a large bowl.
In a small bowl, whisk together the barbecue sauce, mayonnaise, sugar, and oil. Pour this mixture over the vegetables and toss until the mixture is well coated.
Refrigerate for 4 to 6 hours or overnight.
| Servings |
| 8-10 |
|
|
|
The refreshing coleslaw complements any kind of main dish, but especially barbecued brisket. We thank Jeff Campbell of the Stonewall Chili Company for this recipe.
Ingredients
InstructionsCombine the cabbage, jicama, bell pepper, and onion in a large bowl. In a small bowl, whisk together the barbecue sauce, mayonnaise, sugar, and oil. Pour this mixture over the vegetables and toss until the mixture is well coated. Refrigerate for 4 to 6 hours or overnight.
|