Southwestern Cole Slaw and Pork Spareribs

This post is part of a social shopper marketing insight campaign with Weave Made Media®  Smithfield® and Farmland®, but all my opinions are my own. #weavemade #GetUpandGrill #GetFiredUpGrilling http://my-disclosur.es/RgFrEH

Grilling season is here, and we've already spent many afternoons and nights outside already grilling up some dishes by the pool this year. We were dying to whip up some Southwestern Cole Slaw for the first time this year, and wanted to share this zesty recipe on the blog (and it goes well with literally anything and everything you can cook on the grill--like Farmland® St. Louis Style Pork Spareribs!)

Here in Phoenix, our grilling season goes through the spring and into the beginning of summer (just before it gets unbearably hot in the summer).

We're really lucky that we're able to go outside and grill this early in the year--especially since there are a lot of states that have had a recent snowstorm even though it's already May! So if you're one of those people out there who doesn't have 90 degrees weather just yet like we do, you can try our Southwestern cole slaw recipe to spice and warm up your palette.

When I went down to Walmart, I grabbed our ingredients for our Southwestern Cole Slaw and Pork Spareribs and immediately started prepping by rinsing and chopping up the vegetables. Oh, and this recipe is super easy. Like, we're talking I could handle this before I even really started to learn how to cook! So this recipe can be mastered by just about anyone who can handle a knife--and I'm stoked to share the recipe with you today!

Southwestern Cole Slaw

Ingredients:

• 1/2 head of green cabbage 
• 1/2 head of red cabbage
• 2 Serrano peppers
• 1 yellow chili pepper
• 1 carrot
• 3/4 cup of Sriracha mayo
• 1/2 teaspoon of black pepper

Directions:

1. Rinse and shred your green and red cabbage into finely chopped pieces.
2. Rinse and chop up your Serrano peppers, chili pepper, and carrot (or spiral cut it like I did).
3. Combine your ingredients in a large bowl, and generously toss them in your Sriracha mayo. 
4. Store in the fridge until you are ready to serve with you favorite grilled foods! Enjoy!

Once we had our cole slaw made and ready to enjoy, we grilled up our favorite Farmland® St. Louis Style Pork Spareribs. Be sure to visit the Get Fired Up Grilling website www.getfiredupgrilling.com for additional recipes and tips from BBQ Pitmasters Moe Cason and Tuffy Stone. Also enter to win a trip to the American Royal BBQ contest and other great grilling prizes!

Are you going to enter the www.getfiredupgrilling.com​ sweepstakes?