Description
Elevate your summer cookouts with this creamy, smoky BBQ coleslaw. This recipe perfectly balances crunchy shredded cabbage and carrots with a rich, tangy dressing made from mayonnaise, hickory-style barbecue sauce, and a hint of apple cider vinegar. It is the ultimate side dish to accompany grilled brisket or vegetables, offering a sophisticated and robust flavor profile that transcends standard vinegar-based slaws.
Ingredients
1 head green cabbage, finely shredded
2 medium carrots, grated
1 cup mayonnaise
1/2 cup hickory-style non-alcoholic BBQ sauce
2 tbsp apple cider vinegar
1 tsp celery seed
1/2 tsp freshly cracked black pepper
Instructions
Shred the cabbage into thin strips using a chef knife or food processor.
Grate the peeled carrots using the large holes of a box grater.
Combine the cabbage and carrots in a large mixing bowl.
In a separate bowl, whisk together the mayonnaise, barbecue sauce, apple cider vinegar, celery seed, and black pepper.
Pour the dressing over the vegetable mixture and toss well to coat every piece evenly.
Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
For the best texture, shred the cabbage just before mixing. This ensures the slaw maintains its crispness. If the sauce feels too thick, you can add an extra teaspoon of apple cider vinegar. Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Prep Time: 15
- Category: Trends Recipes
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 145
- Sugar: 6g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 10mg