@seattlehanddoc: Of all the BBQ sides we’ve made over the years, these are the two that never get skipped. The bowls get scraped clean, everyone asks for the recipe, and we’ve been making them on repeat every summer for years. I grew up in LA, and this Islands-inspired China Coast Slaw is my nod to the salad I ordered every chance I got. Paired with our favorite honey butter cornbread, it’s the combo that officially kicks off grilling season at our house. 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. @Sur La Table #surlatablepartner #bbq #grilling #cornbread #coleslaw

Wayne and Nancy

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Wednesday 17 June 2026 13:57:14 GMT