• ¼ cup apple cider vinegar, plus more as needed
  • 2 teaspoons granulated sugar
  • 1 teaspoon fine sea salt
  • 4 cups sliced green cabbage (about 1/2 small head)
  • 1 large shallot, thinly sliced
  • 1 large carrot, coarsely grated
  • 1 jalapeño, seeded and thinly sliced
  • ½ cup barbecue sauce (we like Mendel’s BBQ Sauce)
  • Hot sauce (optional)
  • 12 ounces cooked shredded turkey, warmed up (about 3 cups)
  • Mayonnaise (optional)
  • 4 sandwich or hamburger buns
  • Bread-and-butter pickle slices, for serving
 

 

Make the slaw

In a small pot, combine 1/4 cup vinegar, the sugar and the salt. Cover pot and heat just until sugar dissolves, 1 to 2 minutes.

Meanwhile, in a medium bowl, toss together cabbage, shallot, carrot and jalapeño. Pour hot vinegar mixture over vegetables and toss to combine. Cover and let sit, tossing occasionally, while you prepare the sandwiches.

 

Season the turkey

Pour barbecue sauce into a medium bowl and taste it. If it’s too sweet, add a little more vinegar and hot sauce, if you like. Toss in turkey and stir until evenly coated.

 

Assemble the sandwiches

Spread mayonnaise inside the buns, if you like, then fill the buns with slaw, pickles and turkey. Serve with more hot sauce on the side, if you like.