What tailgate is an actual tailgate, without slaw.

Especially a creamy, vinegary slaw, that’s served best spooned over pulled pork and stuffed in between slider buns?

I mean… you need the slaw to cut through the fat of the pork, and to elevate the flavor profile to something akin to perfection.

Plus… and lets face it, this is a big plus. Slaw can be made ahead of time, thrown in your cooler, and brought along for the ride.

And then, if you are unfortunate to have a tailgater who for some reason, doesn’t eat meat… you’ve got them covered and become the hostess with the mostess.

Ingredients:

6 cups shredded green cabbage

1 cub shredded red cabbage

1 cup shredded carrots

3 scallions, chopped

1 1/2 cup thinly sliced mango

3/4 jalepeno, seeded and thinly sliced

dressing

1/2 cup apple cider vinegar

1/8 cup avocado oil

1 1/2 cup mayo

1 Tbsp poppy seeds

1 tsp salt

2 Tbsp honey

2 tsp dijon

Directions:

Toss all veggies together in a large bowl.

Combine the rest of the ingredients in a mason, or similar lidded jar and shake to combine.

Add dressing in increments to slaw mixture, tossing to combine. Add dressing to your personal preference.

Refrigerate until ready to serve.