To me, nothing pairs with BBQ better than coleslaw. Creamy, crunchy, and cool coleslaw brings the perfect balance to the tang or spice of whatever kind of BBQ sauce you happen to be enjoying. The slaw dressings base is made of mayonnaise. My mayo recipe is ‘extra creamy’ because it adds an additional egg yolk. For this slaw recipe’s mayo, I like to make it ‘regular’ by using one whole egg instead of two yolks. This will make it lighter in color and less rich, lending to a blank canvas for the vinegars and celery seeds to shine through in the dressing. Feel free to use a premade mayo if you’re in a rush, just make sure it is still SCD compliant. The longer these flavors marinate together the better it gets! This is why I suggest you refrigerate it before serving, although it isn’t mandatory. I always look forward to next day leftovers; if there are any! Here’s to BBQ season friends!
Classic Coleslaw
Serves 6
Prep: 15 min
Chilling: 2 hours Total: 2 hours 15 min
Beginner
Ingredients:
For Slaw:
2 Cups green cabbage, finely shredded
1 Cup purple cabbage, finely shredded
½ Cup carrots, finely shredded
For Dressing:
½ Cup mayonnaise (see recipe)
1 Tbsp. apple cider vinegar
½ Tbsp. champagne vinegar
1 Tbsp. honey
1 tsp. celery seeds
Salt, TT
Black Pepper, TT
Method Of Prep:
- Gather and prep ingredients.
- Finely shred cabbage and carrots. Place mixture in a large bowl. Alternatively, you can get already shredded mixes, if you’re in a pinch.
- If you need to make your mayonnaise do so first.
- In a small bowl whisk together all dressing ingredients.
- Pour dressing over the slaw mix and toss to evenly coat.
- Refrigerate for at least two hours to let flavors impart.
- Be sure to toss again before serving.
- Keep in an airtight container in the fridge for up to three days.
Nutrition Facts:
Calories- 189
Carbs- 4.8 g
Fat- 18.2 g
Protein- 0.9 g