When I worked as a teenager in a restaurant, I couldn’t believe how many people decided on the herb salad. I thought it could never compete with French fries or onion rings as a side dish. “Your herbal salad is the best!” The guests would say and give me their menus. I would smile “CS” in my notepad next to her order, plaster on a customer service and answer: “I know!”
I lied. I didn’t know, because for almost 30 years I was a certified herb salad. The fact was, however, that I didn’t know how wrong I was to feel like this.
My mother’s secret ingredient for the best herb salad
I finally tried my mother’s homemade herb salad in 2020. It was full of taste and super crispy. She added a secret ingredient that made it unforgettable and forever changed forever forever: Grille sauce.
Barbecue sauce is one of my favorite worries, but I never imagined how good it would taste in something creamy like herbal salad. It gives him a hint of smoky sweetness. Adding grill sauce to herbal salad is like the completion of an outfit with a stylish pair of shoes – it turns something good into something great and immediately brings you a lot of compliments.
My favorite brand of grill sauce
Adding grill sauce to herbal salad is a great way to consume the bottle that has been in the fridge for some time. My favorite brand is that Dealer Joes Bio -Sauce from Kansas City Style BBQBut I like too Sweet baby ray’s honey bbq sauce For something sweeter.
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Tips for making herb salad with barbecue sauce
My ingredients for a creamy herb salad based on Mayo are standard. I choose the early bags with herb salad from the grocery store when you are for sale (in summer you are only $ 0.49 per bag!). I mix mayo, apple cider vinegar, salt, pepper and of course the grill sauce.
I add a tablespoon of Barbecue sauce each, mix it well and taste. It can quickly overwhelm the coleslaw, so that adding is made of piece by piece including. I know that I have met this sweet spot when I can try the creamy mayo and sharp vinegar the grill sauce taste. It should merge like a balanced salad dressing. You can make it spicy, smoky or sweet, based on your preference and the grill sauce brand that you have at hand.
Adding something gradually is the key because too much, and the coleslaw becomes brown and looks old. It is important that the mixture sit in the fridge for at least an hour so that the taste can develop. Now, a coleslaw lover, I am convinced that it tastes best when it is freezing cold.
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