One thing is guaranteed. Put a bean salad in front of me, and it’s going to disappear. For me, it doesn’t get any better or easier. The perfect contrast in textures and flavors. A little sweet. A little tang. There are hundreds of variations on bean salad, and I am pretty sure I’ve made and enjoyed them all. This tangy bean salad is no exception. Made in no time, but better after it gets happy in the fridge for a few hours first. Like with any good ole bean salad you can change this tangy bean salad up to suit your tastes. I little slices fresh jalapeno is great if you like a little kick. Roasted red bell pepper instead of green bell pepper is also a nice change.
I love putting coleslaw on my pulled pork sandwiches, so why not take that same idea and completely amp-up a hot dog? A grilled all-beef dog. Tender moist smoked pulled pork. Tangy Carolina coleslaw. These Carolina dogs were a big hit in our house. The idea for these Carolina dogs came from watching the show Eat Street, where the host does what I want to do every day: eat from food trucks. In this case, it was the Evil Weiner truck in Austin, Texas, that caught my eye. What a fantastic hot dog menu!
Don’t use a creamy slaw on these dogs. You want that vinegar hit from a good ole Carolina slaw. It’s easy to make or just pick up some pre-made slaw at the grocery store. Same goes for the pulled pork. I found some pulled pork in the freezer leftover from a recent smoke session, but if you don’t have any on hand, grab some from your local BBQ joint. They’d love to sell you a pound or two.
Onions and bell peppers in a slaw, with a little vinegar kick and a little sweetness. That’s why this Carolina slaw is so good. And celery seed. I love celery seed (celery seed is one of my favorite ingredients in my Fire Eater rub). I make slaws often, just about any time of the year. They usually keep longer than a green salad. To keep your slaw lasting longer only dress the amount of slaw you are serving for a meal. Keep your leftover dressing separate so your slaw ingredients don’t get soggy overnight.
Fresh corn season has now just come to an end here in Indiana. Sadly. I love fresh sweet corn. Sweet corn is what makes this tangy coleslaw something special. It definitely tastes as great as it looks. There’s all sort of great crunchy veggies, from onion to bell peppers, to cabbage to carrots. And then there’s the dressing, which is a combination of sweet and tangy. I can’t say how much we enjoyed this slaw. It screams ‘fresh’! Oh, and if you don’t want to take the time to grill or roast the corn (or you can’t get fresh corn-on-the-cob), substitute canned (drained) corn kernels instead.
There’s no reason to have a lame side with dinner. I admit it, I spend most of my time concentrating on the main dish, with the side dish being just that… a side thought. I’m working to change that, and this tangy broccoli salad is a great example.
You can also make this tangy broccoli salad using cauliflower. Or get the best of both worlds and make my broccoli cauliflower salad!