Photo: Daniel Agee; Prop Styling: Audrey Davis; Food Styling: Mark Driskill
Active Time
20 Mins
Total Time
1 Hour 20 Mins
Yield
Serves 8 (serving size: 1/2 cup)

Removing oxygen from the equation by using a vacuum sealer allows you to create a vibrant, crisp, and flavorful summer slaw that maintains its color and a great texture, even when prepared in advance. Serve this tangy slaw alongside our Sous Vide Barbecue Pork and Sous Vide Potato Salad for a low-effort, full-flavor barbecue menu your guests won’t soon forget. 

How to Make It

Step 1

Combine all ingredients in a large bowl; stir well to combine. Fold over top of 1 large vacuum sealer bag about 1 1/2 inches to keep top of bag clean. Carefully transfer slaw mixture into bag, and press slaw mixture into an even layer to fill bag. Using a vacuum sealer, remove air and seal bag tightly according to manufacturer’s instructions.

Step 2

Place bag on its side in refrigerator. Chill 1 hour or overnight, turning bag once or twice. Open bag, and transfer slaw to a serving bowl. Serve immediately.

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