Southwest Coleslaw
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


  • 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
Servings
8-10