by Kelly J. Larson

My introduction to coleslaw wasn’t ideal, a soggy, sweetened cabbage with carrot flecks from KFC. For years, I didn’t like coleslaw until I had it on the side with my beef ribs and potato salad at the County Line, and discovered a drastically better barbecue companion. Now I ask for double the coleslaw.

Like the County Line, this coleslaw recipe has a kick to it and there’s no need to wait for hours for it to taste good. This spicy, crunchy recipe is great the moment the vegetables are chopped and combined with the dressing.

Spicy Crunchy Coleslaw

• 1/2 head green cabbage, thinly sliced
• 1/2 head red cabbage, thinly sliced
• 1 bunch green onions, chopped
• 3 radishes, quartered, thinly sliced
• 1 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 tablespoon maple syrup
• 1 tablespoon avocado oil
• 1-1/2 teaspoons cumin
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon cayenne pepper