Having an easy coleslaw dressing recipe in your arsenal is essential for every barbecue chef.
After all, coleslaw is one of the most classic barbecue side dishes there is.
The thing I think I love the most about coleslaw as a barbecue side dish is the fact that it is so simple and quick to throw together.
And when I’m spending the day tending the fire in my offset smoker, I don’t always feel like tackling complicated recipes in the kitchen as well. Quick and simple can be just what I need.
What Is Coleslaw Dressing Made Of?
There are a Ton of different styles of coleslaw. And I absolutely believe there is a time and a place for each of them. The coleslaw we’re sharing today has a classic mayonnaise based dressing recipe.
We begin with about 2/3 cup of mayonnaise in a bowl. To that we add 2 tablespoons of apple cider vinegar. You could use a different type of vinegar if you’d like, but I’m partial to apple cider vinegar for this recipe.
Use a whisk to blend the mayo and vinegar together. The vinegar helps thin out the mayo and it brings the tangy flavor that so many coleslaw dressing recipes are known for.
But we need a little sweet to offset that tang, so we also add in a couple of tablespoons of sugar. Additional seasonings include salt, black pepper and celery seed.
One batch of this dressing is enough to dress 1 bag of store-bought coleslaw mix. We usually buy the kind that has shredded cabbage and carrots mixed together.
Stir the dressing into the cabbage mixture thoroughly and then place it in the fridge for about an hour before serving. This will give the dressing a little time to soften the cabbage and break it down a little.
Unless you prefer your coleslaw super crunchy. And then by all means, feel free to serve it right away!
What Do You Eat With Coleslaw?
In the world of barbecue, what do you NOT eat with coleslaw? I mean coleslaw goes with just about everything we pull off the grill. But here are some of our favorite ways to serve up coleslaw:
- Pulled pork sandwich on a Hawaiian roll with coleslaw inside the sandwich!
- Pulled pork egg rolls. I’m not even kidding. BBQ pulled pork and coleslaw inside an egg roll. We’ll be sharing the recipe soon for this.
- Loaded french fries. A Plate of crispy french fries with BBQ pulled pork and coleslaw piled on top.
- Basically anything with pulled pork. Honestly it’s hard for me to eat pulled pork without including this coleslaw recipe.
- Another side dish that pairs perfectly with our coleslaw is this BBQ Baked beans recipe.
- Smoked brisket burnt ends and our smoked mac and cheese taste great sharing the plate with coleslaw.
- Ribs. Of course.
- BBQ chicken thighs also taste great with coleslaw.
- ⅔ cup mayonaise
- 2 Tb. apple cider vinegar
- ⅛ tsp. dry mustard
- 2 Tb. sugar
- ⅛ tsp. salt
- ⅛ tsp. black pepper
- ¼ tsp. celery seed
- 1 bag coleslaw mix
- Combine all ingredients except the cabbage into a bowl. Whisk to thoroughly combine.
- Stir the dressing into the cabbage salad mix and stir until fully incorporated.
- Refrigerate for at least an hour before serving.