Classic BBQ Coleslaw
The creamy-tangy crunch that makes every pulled-pork sandwich and rib plate sing.
Ingredients
- 4 cups (about 1 1/2 lb) shredded green cabbage 1/2 cup (120 ml) good-quality mayonnaise 1 tsp kosher salt
- 1 cup (1/2 lb) shredded red cabbage 1/4 cup (60 ml) sour cream 1/2 tsp freshly ground black pepper
- 1/2 cup (1 1/2 oz) finely shredded carrots 2 Tbsp (30 ml) apple-cider vinegar 1 tsp Dijon mustard
- 1/4 cup (1/2 oz) thinly sliced red onion (optional) 1 Tbsp (15 ml) honey or agave 1/2 tsp celery seed (optional)
- 1 Tbsp Texas BBQ Rub (for a subtle smokey bite - optional)
Instructions
- Prep the Veggies: In a large bowl combine the green cabbage, red cabbage, carrots, and onion. Toss lightly, then let sit 5 min while you make the dressing.
- Mix the Dressing: In a separate medium bowl whisk together mayo, sour cream, apple-cider vinegar, honey, Dijon mustard, salt, pepper, and celery seed (if using). Add the optional 1 Tbsp Texas BBQ Rub for a whisper of smoke.
- Combine: Pour the dressing over the cabbage mixture. Using sturdy tongs, toss until every shred is evenly coated.
- Chill & Meld: Cover the bowl with plastic wrap and refrigerate at least 45 min (up to 4 h). This lets the flavors meld and the cabbage soften just enough.
- Taste & Adjust: Before serving, give the slaw a quick stir. Add a pinch more salt, pepper, or a splash of vinegar if you like extra tang.
Bill's Pitmaster Tips
- Shred with a food-processor: Use the "shred" blade for uniform strips and save a lot of time.
- Keep it crunchy: If you prefer a firmer slaw, rinse the shredded cabbage in cold water, spin dry, and skip the 5-minute rest.
- Make ahead: The slaw holds up well for a day in the fridge; just give it a good stir before plating.
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