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coleslaw
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Coleslaw - Two Types

Coleslaw is a classic summer side dish for barbecues. Here are two types that are sure to make even the pickiest guest happy.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: US
Keyword: barbecue, cabbage, coleslaw, salad
Servings: 8 people

Ingredients

Vegetables

  • 1/2 head green cabbage core removed, thinly sliced
  • 1/2 head red cabbage core removed, grated
  • 2 large carrots grated
  • 1 large sweet onion grated
  • 1/4 cup kosher salt
  • 1/4 cup granulated sugar

Option 1: Mayonnaise-Based Dressing

  • 1 cup mayonnaise see note*
  • 1/2 cup apple cider vinegar
  • 1/4 cup whole grain mustard or Dijon
  • 2 Tablespoons sugar
  • 1 teaspoon garlic powder or two cloves minced garlic
  • 1 teaspoon black pepper about 50 coarse grinds
  • 1 teaspoon celery seed
  • 1/2 teaspoon cayenne pepper see note**

Option 2: Vinegar-Based Dressing

  • 1 cup apple cider vinegar
  • 1 cup sugar
  • 1/4 cup extra virgin olive oil
  • 1/4 cup whole grain mustard or Dijon
  • 1 teaspoon garlic powder or two cloves minced garlic
  • 1 teaspoon black pepper about 50 coarse grinds
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon cayenne pepper see note**

Instructions

Vegetables

  • Thinly slice the green cabbage and grate the red. Put it in a colander/sieve in the sink and coat with 1/4 cup kosher salt and 1/4 cup sugar. Stir to mix and then brine for 15 minutes. Then rinse thoroughly, give it a shake, then let it dry between paper towels.
  • In a large bowl, mix the brined cabbage, the grated carrots, and the grated onion.

Dressing

  • Add all the ingredients for one of the dressings to a large bowl. Whisk to combine and then pour over the vegetables. Stir with your hand or a large spoon until well coated.
  • Serve immediately, or let it sit in the fridge overnight for even better flavor.

Notes

Note: To be clear, one of the dressings is enough to cover the whole batch of vegetables. If you want to make a batch of each, double the vegetables.
* If you don't like mayonnaise, you can substitute an equal amount of sour cream. It's a little creamier, a little less tart, and just as tasty.
** I like things spicy. If you don't, start slow on the cayenne and add more to taste.
*** Also, start slow on the sugar and add more as you need. You can always add more, but it's a lot harder to remove.