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We were given this recipe by Scott Youkilis of San Francisco’s Maverick restaurant to go with his recipe for Buffalo Chicken Tenders. The slaw itself was so spectacular, however, that we decided to feature it on its own. There’s a lot of slicing and chopping involved, but the results are well worth it.
Special equipment: You’ll need a mandoline or a Benriner slicer with a medium-toothed (about 1/8-inch) shredding blade to make the slaw. If you don’t want to spring for the equipment, just use a sharp knife.
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...