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 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. The dressing is honestly addictive, the kind you could practically drink, and the whole thing gets even better as it sits. Paired with the sticky, gooey honey butter cornbread that’s basically to die for, it’s the combo that disappears first every time. Shop all of our cooking essentials at Sur La Table using the link in our bio. 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 ingred...