Coleslaw is my go-to side for a lot of BBQ and grilling meals. It’s a must for me with any BBQ sandwich, like pulled pork, hamburgers, sliders, steak sandwiches, brisket… It also works great with hot dog, as a side for BBQ chicken, fish…. Coleslaw – what can’t it do! So here’s my standard recipe, and I will get back to you with some more exciting varieties once you’ve got this nailed. Not into the creamy coleslaw? Lactose intolerent? Check out my spicy slaw instead!
Time: 20-30 minutes
You’re going to need:
1/2 head of a large cabbage (or 1 whole medium cabbage)
1 cup of mayo (I suggest the homemade one found here, without the Chipotle)
1/2 cup of sour cream
4-6 tbsp vinegar (I use clear, no-taste vinegar for this)
2-3 tbsp sugar
1 clove of minced garlic (optional)
1 tsp Cayenne Pepper
How you do it:
- Put the mayo, sour cream, vinegar, sugar, optional garlic and cayenne pepper in a container large enough to hold all your slaw. Whisk it all together, season with salt pepper, and adjust vinegar vs sugar levels to your tastes
- Peel the carrots and grate them into the dressing
- Thinly slice the cabbage (leave out the middle white stem part, it can be quite bitter)
- Put on some vinyl gloves (indispensable), and mix it all well together
- I like to make this some hours in advance, I think it tastes better when it sits a little bit. It will also keep well in the fridge for some days if you have leftovers.