Just say no to bland store bought coleslaw and hello to this delicious homemade recipe
Coleslaw is one of the most underrated BBQ and grilling side dishes, most likely because it is often store bought, poorly made, or is simply lacking in personality.
Here’s a mayonnaise based creamy cole slaw that’s not too sweet and a few little tweaks to make it really special. Hash it and heap it on top of a pulled pork sandwich as they do in Memphis or the Carolinas. It would be a great choice for a West Virginia Slawdog (shown with the recipe). Prepare this simple, yet classic, homemade coleslaw for your next cookout and your guests will certainly notice the difference.Free Barbecue News magazine every month to members of our Pitmaster Club. Click here for a free 30 day trial. No credit card needed. No spam. Click here to Be Amazing!
- 1 pound green cabbage (about half a medium cabbage)
- 1 large carrot, peeled
- ½ small white onion
- 1 tablespoon distilled vinegar
- ½ cup mayonnaise
- 1 tablespoon white sugar
- ¼ teaspoon Morton coarse kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon celery seeds (not celery salt)
My favorite add-in. I first tasted this in Charleston South Carolina, and I loved it. Add 1 tablespoon of sweet pickle relish or chipped sweet pickles.
Optional. Add 1/2 red or green bell pepper, sliced thin or hashed.
Optional. Add 3 radishes, red or white, hot if you like, sliced thin or hashed.
Optional. Add 1 small minced jalapeño if you like it hot. Chipotle powder is another way to amp it up. Horseradish, just a tablespoon in the background, is a surprising addition.
- Whisk together the dressing in a large bowl. Add the cabbage, carrot, and onion. Taste, adjust seasonings, and cover.
- Serve. Chill for at least 1 hour if possible before serving.