Secrets to ensure your slaw is a standout.

July 06, 2017

When making coleslaw, there’s one major decision that inevitably comes to mind: whether to go the creamy route (mayo, buttermilk, sour cream, yogurt) or the vinegar one (white wine, red wine, apple cider vinegar). The debate between the two is so great, in fact, that Erik Niel, chef and owner of Easy Bistro & Bar and Main Street Meats in Chatanooga, Tenn. referred to it as the “Slaw War.” See below for our take, plus five more tips for perfecting the barbecue standby.

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