With the beautiful weather, we are taking advantage of the grill for many of our evening meals. Looking for something to go with our pork kebobs, I remembered broccoli slaw. It is easy to prepare ahead of time and provides a crunchy and chewing contrast to the grilled meat. I enjoy a little “tang” in my salad so I increased the amount of apple cider vinegar.
1/3 cup cider vinegar
2 tablespoons light brown sugar
1/2 teaspoon salt
1/2 cup vegetable oil
1 (16 ounce) package broccoli slaw
2 small Rome apples, chopped (I had Golden Delicious on hand so substituted one Golden Delicious for the Rome apples)
1/2 cup raisins
Whisk together the first 3 ingredients in a large bowl; gradually whisk in oil. Add broccoli slaw, apple, and raisins; toss well to coat. Cover and chill 3 hours.