Coleslaw is a classic summertime barbecue side dish that can round out any cookout spread. With its crunchy texture and tangy, creamy dressing, coleslaw is a crowd-pleasing complement to grilled meats, sandwiches, and other barbecue fare. However, not all coleslaw is created equal. For truly great BBQ coleslaw, attention must be paid to choosing the right ingredients, chopping the vegetables properly, and combining them with a well-balanced, homemade dressing. Follow these tips and techniques for coleslaw success at your next backyard barbecue.
Choosing the Right Ingredients
The foundation of all tasty coleslaw begins with using fresh, crisp vegetables. Here are some tips for selecting the best ingredients:
Cabbage
- Opt for green cabbage rather than red or Napa varieties – it has the best crunchy, subtle flavor for coleslaw. Red cabbage can add pretty color but also more bitterness.
- Choose a small-to-medium sized head with tightly packed leaves. Avoid cabbage with brown spots or blemishes.
- Green cabbage is available year-round, but tastes best when in season during fall and winter months.
Carrots
- Shredded carrots add a touch of natural sweetness, color, and texture.
- Select firm, smooth carrots without cracks or blemishes. They should feel heavy for their size.
- Young, slender carrots are more tender than large, thick carrots. Opt for young carrots in spring/summer for best flavor.
Onion
- For coleslaw with bite, yellow or white onion is the way to go. Sweet onions like Vidalia are too mild.
- Choose dry, firm bulbs without sprouting green shoots. Avoid onions with dark, damp patches.
- Red onion can also be used for color, but adds more intense onion flavor.
Herbs & Spices
- Fresh parsley, chives, dill, or other herbs brighten up coleslaw with color and flavor.
- Dry spices like celery seed, mustard seed, or turmeric can also add interest.
- Go easy on strong dried spices like cinnamon and cloves, which can overpower the slaw.
Prepping the Vegetables
Properly prepping the cabbage, carrots, and other vegetables is crucial for achieving the right coleslaw texture. Follow these tips:
Shredding the Cabbage
- Cut the cabbage into quarters and remove the tough core from each quarter to allow for easier shredding.
- Slice each quarter crosswise into very thin strips, about 1/8″ thick. A mandoline slicer can make quick work of this step.
- Use a sharp knife for hand-shredding to avoid bruising and tearing the cabbage.
- Or use the shredding blade on a food processor for a fast option. Just pulse in batches to avoid mushiness.
Shredding the Carrots
- Peel the carrots first, then shred into matchsticks approximately 2 inches long.
- A mandoline is ideal for uniform shreds, or use the shredding disk on a food processor.
- Hand cut with a sharp knife for a rustic, chunky texture.
Onions
- Finely dice the onion into 1/4″ pieces for a subtle presence. Or go up to 1/2″ pieces for bigger onion flavor.
- Soak the onions in cold water for 5 minutes after dicing to temper the raw onion bite. Drain before adding to the coleslaw.
Herbs
- Roughly chop tender herbs like parsley, cilantro, mint, etc. Add just before dressing so they don’t get bruised.
- Use dried spices sparingly to flavor the dressing without overwhelming the slaw.
Creating the Dressing
The dressing is what really brings coleslaw to life. Here are tips for making your own delicious dressing at home:
Types of Dressing
- Mayonnaise-based – The classic creamy dressing, accented with buttermilk and sour cream for extra richness. Garlic, lemon, herbs, and spices add lots of flavor.
- Vinaigrette – For a lighter slaw, a vinegar and oil dressing brings tangy brightness. Cider vinegar or white wine vinegar work best.
- Yogurt or Sour Cream – Non-mayo creamy dressings with less fat but plenty of creamy texture.
Taste & Texture
- Strive for a good balance of sweet, tangy, creamy, and spice flavors – no one taste should dominate.
- Aim for a dressing that clings lightly to the cabbage without drowning it out or making it soggy. Too much liquid will dilute the flavors.
Seasonings
- Mustard (Dijon, whole grain, etc.) adds an essential zing. Whisk 1-2 Tbsp into the dressing.
- Fresh lemon juice brightens up any dressing, mayo or vinaigrette. Add 2-3 Tbsp.
- Onion powder and garlic powder provide flavor without biting pieces. 1/2 tsp each is plenty.
- Salt & Pepper give crucial seasoning – add more to taste.
- Sweetener (1-2 Tbsp sugar or honey) balances tangy flavors.
Putting it Together
- Make the dressing first and adjust seasonings until it tastes perfectly tangy, sweet, and bold.
- Start with a small amount like 1/4 cup mayo or vinaigrette. Slowly increase over shredded slaw until it coats evenly.
- Chill the dressed coleslaw at least 2 hours (overnight is best) to let flavors meld.
Chopping the Vegetables to Perfection
Achieving the ideal coleslaw texture is all about proper chopping and shredding of the vegetables. Here are some top techniques for cabbage chopping success:
The Type of Cut Matters
- Thin shreds create delicate, tender coleslaw. Great for soaking up creamy dressings.
- Thick shreds give you substantial crunchy texture. Holds up well to heavier barbecue dishes.
- Fine dices blend seamlessly into the dressing for a unifom bite. Good for vinaigrettes.
- Chunky slices add big vegetable flavor and chew. Perfect for tangy citrus dressings.
Consistency is Key
- Cut all the vegetables into uniform sizes for an even texture throughout every bite.
- Shredding cabbage and carrots into similar widths prevents big variations.
- Dice the onions meticulously so they disappear into the mix.
Cut Carefully
- Use a sharp knife or grater to cut, not tear, cabbage for optimum crunch.
- Work quickly and gently to avoid bruising the vegetables, which causes sogginess.
- Give slaws a rough chop by hand for rustic texture. Or use a food processor for fine, even shreds.
Size Matters
- Standard shred width is 1/8 inch. Thinner is more delicate; thicker is more robust.
- Cut carrots into matchsticks around 2 inches long so they are similar to cabbage.
- Keep onion dices small, around 1/4 inch, so they incorporate into the mix.
Pairing Coleslaw with BBQ Meats
The right coleslaw recipe pairs perfectly with classic barbecued and grilled meats. Here are some top tips:
Pork
Tangy coleslaw with a mayo dressing provides a tasty contrast to rich, smoky pulled pork and ribs. The creamy slaw also cuts through the fattiness.
Chicken
Crunchy cabbage coleslaw adds freshness and bright flavor next to grilled chicken. Citrus-infused dressings with herbs work especially well.
Beef Brisket
Sweet, smoky brisket calls for a sweeter slaw to complement it. Add a touch of sugar or apple cider vinegar to balance the spice rub.
Sausage
Spicy, robust sausages demand a bold slaw. Use crunchy cabbage and onions with a zingy mustard dressing on the side.
Fish
Brighten up fish fillets or grilled shrimp with an acidic slaw to provide tangy contrast. Avoid heavy mayo dressings that will overpower.
Sandwiches
Creamy coleslaw atop a barbecue sandwich adds moisture along with vegetable crunch. Dogs and burgers love a scoop too!
Balancing Flavors
Customize the slaw profile to complement the meat:
- Vinegary, tart slaws brighten fatty meats
- Sweet, creamy slaws soothe spicy foods
- Crunchy texture contrasts tender proteins
Frequently Asked Questions About BBQ Coleslaw
Barbecue coleslaw may seem simple, but there are some common questions that come up around perfecting this traditional side. Here are answers to some of the top FAQs:
How long does coleslaw last in the fridge?
Made properly with vinegar and lemon juice, dressed coleslaw can last 3-5 days refrigerated. Sealed airtight, it can keep longer – up to 1 week. After that, discard any slimy, discolored portions.
Can I prep coleslaw ahead of time?
Absolutely! Make the dressing 2-3 days ahead. Shred the veggies up to 1 day before and store separately. Combine right before serving for ultimate crunch.
What’s the best way to shred cabbage?
For tender, thin shreds, a mandoline slicer is ideal. Or use a sharp knife to carefully cut thin slices by hand. For speed, use a food processor shredding disk.
Is bagged coleslaw mix as good as fresh?
Pre-shredded “coleslaw mix” lacks the delicate texture of hand shredded cabbage. But for quick weeknight ease, it’s perfectly tasty! Just dress it well.
How do I prevent watery coleslaw?
Let salted shredded cabbage sit to draw out excess moisture before dressing. Add acidic ingredients like vinegar and lemon to the dressing – this helps prevent wateriness.
What can I mix with mayo for coleslaw dressing?
For creamy coleslaw dressing, mix mayo with sour cream, buttermilk, or yogurt. Mustard, vinegar, lemon, and herbs also cut through the mayo richness.
Why does my coleslaw taste bitter?
Red cabbage contains compounds that can become bitter when exposed to acidic dressing. For mild flavor, stick to green cabbage or counter bitterness with sweet apple cider vinegar.
Coleslaw Inspiration From Around the World
Barbecue coleslaw is an American classic, but cabbage salads span the globe. Try these creative cultural twists on coleslaw:
Korea – Kkimchi
Fermented Napa cabbage seasoned with chili peppers, garlic, scallions, and fish sauce. Fiery and tangy!
Germany – Schnitzelslaw
Shredded cabbage tossed in a creamy dill dressing with pickles and bacon. Often served alongside breaded cutlets.
Middle East – Maraq Bi Khiar
Cabbage, carrots, and radishes in a refreshing mint yogurt dressing. Crunchy, cool, and tangy.
India – Kachumber
Shredded cabbage, carrots, and onions in a zesty dressing of lime juice, chilies, and cumin.
Eastern Europe – Marul Salata
Shaved green and red cabbage salad dressed in sunflower oil with vinegar or lemon juice. Simple and light.
The Caribbean – Calypso Coleslaw
Shredded cabbage and carrots punctuated by fresh pineapple and mango, dressed lightly with lime vinaigrette.
Conclusion
With its classic crunch and customizable creaminess, coleslaw is a trusty part of any barbecue spread. For the best BBQ slaw, pay close attention to choosing fresh, crisp ingredients and chopping the cabbage, carrots, and onions into uniform pieces for great texture. Mix up a lightly-clinging dressing that balances sweet, tangy, and savory flavors to complement your grilled meats. Infuse coleslaw with new personality by taking inspiration from global variations. Follow these tips, and your coleslaw will be cleared from the picnic table in no time!