Nothing says summer like a cookout with all the trimmings, including cole slaw. The Big Thunder Ranch Barbeque in Disneyland Park dishes out about 1,000 pounds a week of its own version of the popular summer side, and thanks to the Disney Parks Blog, you can whip up a batch for your 4th of July gathering.
This side dish is a good option as the temps climb as it has a non-mayo base. Plus, it's egg, gluten and dairy free. Don't feel like shredding cabbage? No problem! Simply grab two bags of the pre-shredded kind at the grocery store. Enjoy!
Big Thunder Ranch Barbecue Cole Slaw
Serves 6 to 8
1/2 cup white-wine vinegar
1/2 cup sugar
3/4 teaspoon coarse salt
1/2 teaspoon celery seed
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/4 cup olive oil
1 pound shredded green cabbage (about 1/2 large cabbage)
1 pound shredded purple cabbage (about 1/2 large cabbage)
2 carrots, shredded
1.Combine vinegar, sugar, salt, celery seed, paprika, black pepper, and cayenne in a blender; blend on low speed until sugar is dissolved.
2.With blender running, slowly pour oil through top of lid, processing until dressing is combined. Set aside.
3.Combine shredded cabbage and shredded carrots in a separate large bowl. Add dressing, tossing to combine. Refrigerate for 2 hours, tossing occasionally, before serving.