Of All the Bbq Sides We’ve Made Over the Years, These Are th

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I grew up in LA, and this Islands-inspired China Coast Slaw is my nod to the salad I ordered every chance I got. The dressing is honestly addictive, the kind you could practically drink, and the whole thing gets even better as it sits. Paired with the sticky, gooey honey butter cornbread that’s basically to die for, it’s the combo that disappears first every time.

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ISLANDS-INSPIRED CHINA COAST SLAW

Dressing:

1/4 c white wine vinegar

1/4 c sugar

1/4 c soy sauce

2 garlic cloves, minced

1 tsp sesame oil

Cayenne, to taste

1 1/4 c mayo

Slaw:

8 c Napa cabbage

12 oz snow peas, sliced

1 1/3 c radishes, sliced

1 1/3 c green onions, chopped

2/3 c slivered almonds

Whisk dressing ingredients together. Toss with slaw ingredients and chill before serving.

HONEY BUTTER CORNBREAD

2 c cornmeal

2 c flour

2 Tbsp baking powder

1 tsp salt

1 c sugar

2 eggs

2 c milk

2/3 c oil

1/4 c honey

Kernels from 4 ears fresh corn

Honey Butter:

4 Tbsp honey

4 Tbsp butter

Whisk dry ingredients together in a large bowl. Add eggs, milk, oil, honey, and corn. Stir until just combined. Pour into a greased 13x9 pan or 12-inch cast iron skillet. Bake at 400°F for 30–35 minutes. Brush with honey butter after 20 minutes and again before serving. @surlatable #surlatablepartner #bbq #coleslaw #cornbread #easyrecipe