Coleslaw for BBQ (Creamy, Crunchy, Tangy)
By Emily Carter ·
Published
Quick answer
Whisk mayonnaise, apple cider vinegar, sugar, celery seed and a pinch of salt into a creamy dressing, toss it with shredded green and red cabbage, carrots and a little onion, then chill the slaw for at least 30 minutes so the flavors marry and the cabbage stays crisp.
Coleslaw for bbq is the cool, crunchy partner every smoky plate needs: thin shreds of green and red cabbage, grated carrots and a little sweet onion, tossed in a creamy, tangy dressing and chilled until the flavors marry. It takes 20 minutes to make and no cooking at all.
Why you’ll love it
- Cool crunch that cuts through rich, smoky meat.
- A creamy dressing with real tang, not just sweetness.
- Twenty minutes of prep and no cooking at all.
- Better after a short chill, so it is easy to make ahead.
- Just as good piled on a sandwich as served on the side.
Ingredient notes
Green cabbage: the star. Look for a small, heavy head that feels solid and dense, since dense cabbage shreds thin and stays crunchy. A loose, light head wilts fast and turns the slaw soft.
Red cabbage: the color and the bite. Half a small head adds a deep purple color and a slightly peppery note that makes the slaw look and taste better. Shred it thin, since thick red shreds stay tough.
Carrots: the sweetness and the color. Grated carrots add a gentle sweetness and bright orange flecks through the slaw. Grate them on the large holes so they stay visible instead of disappearing into the dressing.
Mayonnaise: the creamy base. A full cup gives the dressing its body and richness. Use a good mayonnaise you like on its own, since its flavor carries the dressing.
Celery seed: the savory note. A tablespoon of celery seed gives the dressing its classic deli flavor and a gentle warmth. It is the ingredient that makes the slaw taste like a barbecue joint slaw instead of plain cabbage and mayo.
The thin shred and chill rule that makes or breaks it
Two rules decide this slaw, and both are about texture. First, shred the cabbage thin. Thick shreds stay tough and raw tasting no matter how long they chill, while thin shreds soften just enough in the dressing and stay crunchy. Use a sharp knife or a mandoline and take your time. Second, chill the slaw for at least 30 minutes before serving. The rest lets the flavors marry and the cabbage soften, and slaw served right after tossing tastes flat, like plain cabbage with dressing on top. Stir once more before serving, since the dressing settles to the bottom of the bowl as it chills.
Variations
- Vinegar slaw: skip the mayonnaise and whisk 1/2 cup of apple cider vinegar with 2 tablespoons of sugar, 1 tablespoon of oil and the celery seed for a lighter, sharper slaw.
- Spicy slaw: add 1 diced jalapeno and 1/2 teaspoon of hot sauce to the dressing for slaw with a warm kick.
- Apple slaw: add 1 thinly sliced tart apple to the bowl for a sweet, crisp crunch that suits pork especially well.
- Lighter slaw: swap half the mayonnaise for plain Greek yogurt for a tangier, lighter dressing with the same creamy texture.
What we learned testing it
- Thin shreds beat thick shreds clearly in the side by side test. The thin slaw was crunchy but tender, while the thick slaw stayed tough and raw tasting even after chilling.
- A 30 minute chill beat serving right away. The chilled slaw tasted balanced and seasoned through, while the fresh slaw tasted like plain cabbage with dressing on top.
- Red cabbage in the mix beat green cabbage alone. The red cabbage added color and a slightly peppery bite, and the slaw looked far better on the plate.
Read how we test recipes.
Coleslaw for BBQ (Creamy, Crunchy, Tangy)
Makes About 8 cups, about 8 servings · 50 min total · Easy
Ingredients
Equipment
Large mixing bowl · Small bowl · Whisk · Sharp knife or mandoline · Cutting board · Grater
Instructions
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Shred the cabbage and carrots
Cut the cabbages into quarters, cut out the hard cores and slice them as thinly as you can with a sharp knife or a mandoline. Grate the carrots on the large holes of a grater and slice the onion very thin. Put the cabbage, carrots and onion in a large mixing bowl and toss them together.
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Whisk the creamy dressing
Whisk the mayonnaise, apple cider vinegar, sugar, celery seed, salt and black pepper in a small bowl until smooth and creamy. Taste the dressing and add a little more vinegar if you want it tangier, or a little more sugar if you want it sweeter.
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Toss the slaw together
Pour the dressing over the shredded vegetables and toss well with tongs until every strand is coated. The slaw will look a little overdressed at first, but the cabbage wilts slightly as it chills and the dressing settles in.
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Chill and serve
Cover the bowl and chill the slaw for at least 30 minutes, and up to 4 hours, so the flavors marry and the cabbage softens just enough. Stir once more before serving and pile it next to pulled pork, ribs or brisket, or straight onto sandwiches.
Notes
- Shred the cabbage thin. Thick shreds stay tough and raw tasting, while thin shreds soften just enough in the dressing and stay crunchy.
- Salt the dressing, not the cabbage. Salting the cabbage draws out water and makes the slaw soupy, while salting the dressing seasons it evenly.
- Chill the slaw for at least 30 minutes. The rest lets the flavors marry and the cabbage soften, and slaw served right after tossing tastes flat.
- Toss again before serving. The dressing settles to the bottom of the bowl as the slaw chills, so one more toss brings it back to the top.
Nutrition per serving
Nutrition information is being calculated.
Substitutions
- Mayonnaise
- Use half mayonnaise and half plain Greek yogurt instead. The slaw will be tangier and a little lighter, with the same creamy texture.
- Apple cider vinegar
- Use white wine vinegar or lemon juice instead. Both give the same bright tang, with lemon juice adding a fresher, lighter note.
- Celery seed
- Leave it out and add 1/2 teaspoon of Dijon mustard instead. The mustard gives a similar savory depth without the celery flavor.
Storage and make-ahead
Store coleslaw in the fridge for up to 3 days in a sealed container. Stir it before serving, since the dressing settles to the bottom. The slaw softens a little each day, so it is at its crisp best on day one.
Frequently asked questions
How long should coleslaw chill before serving?
At least 30 minutes, and up to 4 hours. The chill lets the flavors marry and the cabbage soften just enough, while slaw served right after tossing tastes flat and underseasoned.
How do you keep coleslaw from getting watery?
Salt the dressing, not the cabbage, and shred the cabbage thin so it wilts evenly instead of weeping. If the slaw still looks wet, drain off a little liquid and toss it again before serving.
Is coleslaw better with vinegar or mayonnaise dressing?
Both work, and this recipe uses a creamy mayonnaise dressing with plenty of vinegar in it for tang. A pure vinegar slaw is lighter and sharper, while a creamy slaw is richer and better on sandwiches.
Can I make coleslaw ahead of time?
Yes, up to a day ahead. Make it the night before and chill it overnight, then stir it well before serving. It softens a little each day, so day one is the crispest.
What goes with coleslaw at a barbecue?
Pulled pork, ribs, brisket and fried chicken all pair with coleslaw. Its cool crunch and tang cut through rich, smoky meat, and it is just as good piled on top of a sandwich.
