Now that the weather is starting to turn around there are lots of great outdoor events going on through out the country. As a matter of fact, there happens to be a great event coming up right across the street from our our flagship office in the Fremont neighborhood of Seattle. The Fremont BBQ Extravaganza, a benefit for the Fremont Solstice Parade, is coming up on Sunday, June 2nd starting at 10am and going until 11pm.

This family friendly festival will include lots of great food, games, and music. The event is the brainchild of Peter Glick proprietor of Roxy’s Diner and Backdoor at Roxy’s as well as Pete’s Fremont Fire Pit, and it is being hosted in conjunction with other local sponsors. It promises to be the breakout event of the summer here in Seattle.

For those of you that are planning to attend the Fremont BBQ Extravaganza here is the schedule of all the great goings on!

Now I am a little shy about sharing my personal BBQ recipes so I won’t be giving those out this week. I have decided, however, that it would be all right to share my coleslaw recipe. This side dish is a staple to any BBQ event and should be served on, in and around every succulent morsel that comes out of your pit. Enjoy!

Coleslaw

Ingredients:

1 head green cabbage, finely shredded
2-3 carrots, grated
2/3 cup light mayonnaise
1/4 cup non-fat plain yogurt
1 tablespoon honey
1 1/2 tablespoon apple cider vinegar
2 tablespoons fresh squeezed lemon juice (ripe lemon)
1/4 teaspoon celery salt
1/2 teaspoon hot sauce (or to taste)
1/2 teaspoon fresh ground black pepper (or to taste)
1/4 teaspoon kosher salt (or to taste)

Directions:

In a large non reactive mixing bowl toss together the cabbage and carrot and set aside.

In a separate mixing bowl combine the remaining ingredients and mix well. Dress your slaw mix with half of the dressing and cover with plastic wrap in the nonreactive bowl. Place a plate with a slightly smaller circumference than the bowl on the coleslaw and weigh it down (I use my tea kettle full of water).

Refrigerate for two hours, then stir the coleslaw, re-apply the plastic and plate/weight and refrigerate over night. The next day, remove the plastic and plate and carefully scoop out about half of the excess liquid from the coleslaw. Stir in the remaining dressing and mix the coleslaw well. Season with kosher salt, fresh ground pepper, and paprika to taste.

Serve chilled and garnish with paprika