Now that it’s not 55° and raining anymore every morning and it miraculously turned it to being 85 or 90° in DC every day, it finally feels like summer is coming. Which means that memorial day is right around the corner and I know you guys are going to be looking for good barbecuing or grilling recipes for all of your summer needs.
To be honest I’m not very good at grilling anything – growing up, and even in the past couple of years when I finally taught myself to cook and started writing for this blog, my dad is always the one that does all the grilling. I’ll season and prepare everything, but then I just give it to him and it comes back all cooked and amazing. I’m in charge of all the sides and everything.
Some of my favorite summer sides (that also go really well with this coleslaw!):
Elote (Mexican Street Corn Dip)
Chipotle Bacon Sweet Potato Salad
Balsamic Broccoli Sweet Potato Salad
Strawberry Basil Frosé (Frozen Rosé)
Secret Recipe Guacamole
Oh, and these aren’t technically a side, but I’d never say no to these gluten-free Maryland-Style crab cakes!
I’ve been experimenting with different types of slaw and coleslaw throughout the years, and this Chipotle Lime Coleslaw is one of my favorites. You’ve got the creaminess of the avocado oil mayonnaise, spiciness from the chipotle, and a hit of tanginess from the lime juice. Perfect to balance out any totally delicious grilled items of your choice.
- 1 small head red cabbage
- ¼ cup mayonnaise
- 2 chipotle peppers in adobo sauce (Substitute: 1 tsp chipotle powder)
- 1 Tbsp apple cider vinegar
- 1 tsp sea salt
- 1 tsp garlic powder
- 1 tsp lime juice
- Shred the cabbage in the food processor, or with a large chef's knife into thin strips (about ¼ inch wide). Toss the cabbage in a large bowl with the sea salt.
- Meanwhile, blend the mayonnaise, peppers, apple cider vinegar, garlic powder, and lime juice with a stick (immersion) blender until smooth.
- Toss the cabbage with the sauce. Let it sit at room temperature for about 30 minutes so the cabbage can wilt before transferring to the refrigerator in an air-tight container (I smash mine down so it fits in a large mason jar!)
What are your favorite side dishes for summer? Let me know in the comments!
