American BBQ & Grill · Free
Classic Creamy Coleslaw
A cool, crunchy cabbage slaw in a tangy-sweet creamy dressing that balances every rich, smoky bite of barbecue. Quick to make and even better after a chill in the fridge.
****+
Prep 20 min · Cook 0 min
Method
In a very large bowl, combine the shredded green cabbage, red cabbage, and grated carrots.
In a separate medium bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, and sugar until smooth.
Whisk the celery seed, salt, and black pepper into the dressing.
Taste the dressing and adjust with a little more sugar for sweetness or vinegar for tang to suit your preference.
Pour about three-quarters of the dressing over the cabbage mixture.
Toss thoroughly with tongs until every strand is lightly coated, adding the remaining dressing only if it looks dry.
Cover the bowl and refrigerate for at least 1 hour, which lets the cabbage soften slightly and the flavors meld.
Just before serving, give the slaw a final toss because liquid naturally settles at the bottom.
Taste once more and adjust the salt if needed.
Serve cold alongside pulled pork, ribs, or piled right onto a barbecue sandwich.
Chef's tips
- Salt the shredded cabbage and let it drain in a colander for 30 minutes, then pat dry, if you want an extra-crisp slaw that will not water down.
- This slaw keeps well for up to 3 days, so it is a great make-ahead side.
- A bag of pre-shredded coleslaw mix works in a pinch when you are short on time.
Cooking times vary by equipment -- cook to temperature and to taste.
