With Memorial day behind us and the sun shining into the evening, grilling season is in full swing, which means that it’s coleslaw season as well. But with all the rich foods that often show up at a summer barbecue, I want something lighter than the mayonnaise soup that characterizes most coleslaws.
That’s why my coleslaw doesn’t use mayo. Instead I make a light dressing with lemon juice, honey and olive oil. It’s bright, citrusy and refreshing, making it the perfect side whether you’re making buttermilk fried chicken or barbecued ribs. Head over to PBS food for the full recipe