This week on Pop & Sizzle we’ll be making a decadent, summery Sunday night dinner, in four parts. Each dish ranges from the super easy — coleslaw — to the time-consuming-but-still-pretty-easy –baby back ribs, y’all!
Alexei and I are also going pescetarian for the entire month of May (more on that next week), so what better way to kick that off than with some finger-lickin’ good ribs?
Sunday Night Dinner Part 1: Classic Coleslaw
1 carrot, peeled and grated
1 cabbage head, quarter, cored, and sliced
4 scallions, diced
1 cup mayonnaise
1/4 cup sugar
1/4 cup apple cider vinegar
salt & pepper to taste
Toss carrots, cabbage, and green onions in a large bowl. In a separate bowl, whisk together the mayonnaise, sugar, and vinegar. Pour the dressing over the slaw and toss to coat. Season with salt and pepper and then let it chill in the refrigerator until you’re ready to eat.
Pro tip: If you’re looking to save time, which I always am, just buy a big bag of slaw mix, with no dressing, and add the scallions. Cuts the entire process down to about five minutes!