Rainbow vegetable-herb slaw with poppyseed dressing.

Emily Suzanne Photography

Never underestimate the power of a fresh, crunchy slaw because it’s as vibrant as it is multipurpose. This one works wonderfully alongside any dish, but it really shines against the Spice-Rubbed Oven Pulled Pork in sandwiches.

Serves | 8 to 10 |

Poppyseed Dressing

  • ¹⁄3 cup mayonnaise
  • ¼ cup sour cream
  • ¹⁄3 cup olive oil
  • 3 Tbsp apple cider vinegar
  • 2 Tbsp Dijon mustard
  • juice of 1 lemon
  • 1½ Tbsp poppyseeds

Rainbow Vegetable-Herb Slaw

  • ½ head red cabbage, finely shredded
  • 1 small head napa cabbage, finely shredded
  • 2 cups finely shredded carrots
  • 2 cups peeled and matchstick-sized jicama
  • sea salt and freshly ground black pepper
  • ½ cup thinly sliced scallions
  • ¾ cup loosely packed, roughly chopped fresh parsley

Preparation – Poppyseed Dressing | Combine all ingredients except poppyseeds in a medium bowl; whisk to blend. Stir in poppyseeds until evenly distributed. Cover and transfer to refrigerator for 1 hour.

| Preparation – Rainbow Vegetable-Herb Slaw | Combine red and green cabbage, carrots and jicama in a large bowl; add half of the poppyseed dressing and toss until coated, adding more as needed. Season to taste with salt and pepper.

To Serve | Add scallions and parsley to slaw; toss to incorporate and check seasoning again. Serve immediately on Spice-Rubbed Oven Pulled Pork sandwiches or as a side.

Shannon Weber is the creator, author and photographer behind the award-winning, and her work has appeared on websites such as Bon Appétit, Serious Eats and America’s Test Kitchen.