- 1 gallon of cut vegetables (cabbage, peppers, broccoli, cauliflower, radish,etc.)
- 2 cups mayonnaise
- 2 T apple cider vinegar
- 2 T sambal olek chili paste or other chili/hot sauce
- 1/4 cup granulated sugar
- 1/2 t lawry's seasoning salt
- 1/2 t salt
- 1/2 t granulated garlic
- 1/4 t black pepper
- Cut vegetables into desired shapes & sizes and place in a bowl large enough to allow for the dressing to be added and for salad to be tossed.
- In a separate bowl, mix the mayonnaise, sugar, vinegar and seasonings together.
- Pour dressing onto veggies and toss well to incorporate.
- Chill in fridge for a few hours and enjoy.
- Size can vary on the vegetable cuts, but not bigger than bite size is best or even smaller if your plan is to enjoy this on a barbecue sandwich.
- Get creative with your veggie selection, even some fresh basil in the summer is a great addition.
- Try different vinegar flavors; they are all good options (rice wine, red wine, white wine, etc.).
- If you are leaving out the chili paste, you will need a little more vinegar or liquid to loosen the dressing and not have it too thick.
- This being said, I do like a thick dressing on my slaw because it will release the water from the veggies and your slaw will always end up wetter than it seems when you first mix the dressing in. So do not start with a runny dressing or too much dressing!
- This will make about 2-3 quarts of slaw once it sits for a while, depending on your choice of veggies.
- This slaw is best a few hours after the dressing is added, but is OK for the next day. The veggies will continue to break down the longer it sits. To get a head start, cut you veggies and make your dressing the day before, but do not mix them together until a few hours from serving time.
- Enjoy at your next cook-out, or cook-in!
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