so, this “recipe” is beyond easy, and it is a showstopper around our house. fritz gobbles these crunchies up and then points and the bowl and grunts for more (we’re still working on his vocabulary…)
crunchies is what i call my non-mayonnaise-based cole slaw, cause i (personally) think that stuff is gross. we usually eat it on tacos (these in particular, try them, they rock) and also on pulled bbq chicken or pork. really though, i would eat this with a fork, it’s that good.
- 1 bag broccoli slaw (this is just matchsticks of broccoli stalks, carrots, and red cabbage if you want to do it at home)
- 6 tablespoons rice wine vinegar
- 3 tablespoons sugar
- sea salt, to taste
mix the vinegar, sugar, and salt in a large bowl and stir until the sugar dissolves. you can heat it slightly if you need to, but patience is really key here. once it’s ready, toss in the slaw mixture and combine (with your hands people, it’s the only way to really get it done) and set aside to “come together”. let this sit for about 15 minutes, occasionally diving in with your hands to mix it all about. that’s it, enjoy!
notes: the general guideline here is two parts vinegar, one part sugar and a pinch of salt to even out the flavors (you really need the salt). so use that guideline when going up or down in batch size.