This is the Coleslaw recipe that I make for every picnic and backyard BBQ. It’s crunchy, creamy, and refreshing to go with all the meat coming off the grill. This recipe is easy to make and you can easily prepare it ahead of time.
CLASSIC COLESLAW RECIPE
This is a BBQ classic for a reason! The crunchy cabbage, sweet carrots, and creamy dressing makes it the perfect balance with smokey barbecued meats. This classic recipe is simple and yet has a perfect sweet, savory, and tangy combination of flavors.
A good homemade coleslaw is not just for sides, you know. Although it is wonderful with ribs, steaks, chicken and all other meats, slaw is also a perfect topping. Use this classic coleslaw on top of a pulled pork sandwiches or your favorite cheeseburger. Top your hot dogs and sausage hoagies with it too. It will provide a delightful creamy crunch.
When you’re looking for a side dish for your next barbecue that is easy to make, compliments all the meats, and is cool and refreshing, coleslaw is the way to go.
WHAT INGREDIENTS ARE IN COLESLAW
Cabbage – use green cabbage, purple cabbage, Savoy cabbage, or Napa cabbage. You can mix the green and purple for a pretty pop of color.
Carrots – they provide a nice sweetness and a softer kind of crunch.
Green onion – this is an optional ingredient but I like the subtle onion flavor it does give the slaw.
Dressing – coleslaw dressing is a simple combination of mayonnaise, white vinegar, Dijon mustard, lemon juice, sugar, salt, and pepper.
What Else Can I Add?
Almonds, sliced are better than chopped
Sliced Broccoli with Stems
Sliced Cauliflower with Stems
Can I Use Bagged Cabbage?
Of course! If you’re short of time, you can get bagged shredded cabbage at the store. Some stores even carry cabbage already mixed with carrots. So all you would need to do is whisk the dressing ingredients together and mix it with the cabbage mix.
HOW TO MAKE HOMEMADE COLESLAW
Cutting the cabbage.
Discard dark green and damaged outer leaves off the head of cabbage and wash it. Cut the cabbage in half, lengthwise, through the core, and then cut each half through the core again. Cut out the core off each cabbage quarter. Place each quarter on the side and slicet each quarter into thin slices.
Shred carrots on a large grater and dice green onions. Place vegetables into a large mixing bowl and toss to combine.
Mix the coleslaw dressing.
Combine all ingredients for the dressing in a mixing bowl and whisk well. Pour it over the cabbage mix and make sure that everything is mixed evenly.
Refrigerate coleslaw for about an hour before servings.
CAN I MAKE IT AHEAD OF TIME?
We all know that once vegetables are coated in dressing or sauce, they start to get soggy. That could be a good thing or a bad thing depending on the personal preference. Coleslaw has the crunchiest texture the day that you make it and then it starts to get a little more soggy each day.
Personally, I don’t mind cabbage a little softer because it has more flavor after marinating with dressing. So you can decide if you want your slaw nice and crunchy or you’re okay with it being a little softer.
Without Dressing: for the crunchiest slaw, mix shredded cabbage with the dressing about an hour before serving it. This means you can prepare the cabbage mix and the dressing ahead of time but store it separately. Store the cabbage mix in a zip-lock bag and store mixed dressing in a glass jar with a lid. Store both in the refrigerator.
With Dressing: if you don’t mind cabbage being a little soft, you can prepare the slaw completely and mix it with the dressing. I wouldn’t recommend preparing coleslaw mixed with the dressing longer than one day ahead. Store it in the refrigerator, in an air-tight container.
SOME MORE BBQ SIDE DISHES
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- 1 small head of cabbage about 2 pounds
- 3 medium carrots
- 1/4 cup diced green onion optional
- 1 cup mayonnaise
- 1 1/2 tbsp Dijon mustard
- 2 tbsp white wine vinegar
- 2 tbsp lemon juice
- 3 tbsp white granulated sugar
- 1 tsp black pepper
- 1 tsp salt more or less to taste
Cutting the cabbage:
- Discard dark green and damaged outer leaves off the head of cabbage and wash it.
- Cut the cabbage in half, lengthwise, through the core, and then cut each half through the core again. Cut out the core off each cabbage quarters.
- Place each quarter on its side and slice each quarter into thin slices.
- Grate carrots on a large grater and dice green onions. Place all vegetables into a large mixing bowl and toss to combine.
- Combine all ingredients for the dressing in a small mixing bowl and whisk well.
- Pour it over the cabbage mix and make sure that everything is mixed evenly.
- Refrigerate coleslaw for about an hour before servings.