One 14-ounce bag tri-colored slaw mix (about 5 cups)
½ medium red onion, cut into thin slivers
¼ cup chopped pickled jalapeños (nacho rings)
⅓ cup barbecue sauce
¼ cup apple cider vinegar
2 tablespoons juice from the pickled jalapeño jar
3 tablespoons sugar, plus more if desired
2 tablespoons extra virgin olive oil
Instructions
Add cole slaw mix, onion slivers, and chopped jalapeño slices to a large mixing bowl. In a small mixing bowl, stir together the barbecue sauce, vinegar, jalapeño juice, and sugar. Slow whisk in the olive oil. Pour over slaw mixture and toss to combine. Refrigerate until ready to use.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/pork-belly-hot-dogs-with-jalapeno-bbq-slaw-cuz-thats-how-we-roll/