Sunny days mean eating alfresco in the backyard for our family. The kids love having picnics in the backyard and now that barbeque season is here we can enjoy meals outside a few times a week. Today I’m sharing a tangy corn coleslaw recipe that’s easy to make and perfect for a Summer BBQ. This tangy corn coleslaw recipe has a hint of lime and hot sauce to give it a tiny kick. We used the coleslaw to top our pulled pork BBQ sandwiches along with our King’s Hawaiian hamburger buns. The sandwiches had a touch of sweet, spicy, and a tangy flavor all in one! I found these blue plastic trays and star paper sheets at Target last week and knew I had to have them. You should have seen my husbands face when he saw how excited I was about them. He clearly doesn’t understand that I have plans to use them all Summer long! Plus the kids thought they were the coolest thing ever. We paired our sandwiches with kettle jalapeno chips (kettle BBQ for the kids). Have you tried the jalepeno flavor? OMGosh guys..they are THE BEST! While the hubs and I enjoyed a BBQ pulled pork sandwich the kids had hot dogs with the new King’s Hawaiian hot dog buns. You know those sweet King’s Hawaiian dinner rolls? Well they now have hamburger and hot dog buns too! We were excited to try them for the first time and they definitely did not disappoint!
Tangy Corn Coleslaw Recipe
- 2 cups shredded mixed cabbage with carrots
- 1 cup corn kernels
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons mayonnaise
- 3 tablespoons fresh lime juice
- 2 tablespoons chopped green onion
- 1 teaspoon hot sauce I used Louisiana Hot Sauce
- In a bowl combine cabbage and mayonnaise.
- Add remaining ingredients and toss until fully combined.
- Cover and chill in refrigerator for 1 hour.
What are some of your favorite BBQ dishes?