Bbq Mediterranean Coleslaw Recipes

THE BEST VINEGAR COLESLAW

Steps:

• Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
• Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.

PAPAJOE'S COLESLAW FOR BBQ SAMICHES (SANDWICHES FOR NORMAL FOLK)

Steps:

• Stir cabbage and carrots together in a large bowl.
• Whisk creamy salad dressing, mayonnaise, buttermilk, sour cream, honey, apple cider vinegar, lemon juice, salt, basil pesto, mustard, cayenne pepper, celery seed, onion powder, ground black pepper, and garlic powder together in a bowl until smooth and creamy.
• Pour half the dressing over the cabbage mixture and toss to coat. Gradually add remainder of dressing until coleslaw is your desired consistency. Cover bowl with plastic wrap and refrigerate until flavors combine, at least 3 hours.

MARINATED MEDITERRANEAN CHICKEN PITA AND SLAW

Steps:

• Marinate the chicken: In a mixing bowl, whisk together Marie's Original Coleslaw dressing, paprika, cumin, cinnamon, garlic, red pepper flakes, lemon zest, lemon juice, salt, and pepper.
• Alternate pieces of chicken and onion onto each skewer, then place skewers in a shallow baking dish. Pour the marinade mixture over the chicken skewers, coating them well. Cover and refrigerate for at least 1 hour or up to overnight.
• Prepare the slaw: In a large bowl, stir together the cabbage, onion, parsley, and Marie's Original Coleslaw dressing until thoroughly combined. Sprinkle with red pepper flakes for an extra kick of spice, if you like.
• Preheat grill to medium-high heat. Brush the grates with a little oil to coat and grill the marinated chicken skewers. Turn skewers occasionally until chicken is fully cooked, about 15 minutes. Transfer to a platter and serve immediately with warm pita bread, slaw, sliced tomatoes, and extra Marie's Original Coleslaw dressing for drizzling.

BBQ COLESLAW

Steps:

• Whisk the yellow mustard, apple cider vinegar, vegetable oil, ketchup, brown sugar, salt, pepper, garlic, onion, Worcestershire sauce, smoked paprika, chili powder, and red pepper flakes in a saucepot.
• Cook the bbq coleslaw dressing over medium-high heat until the brown sugar crystals melt.
• Remove the bbq coleslaw dressing from the stove and allow it to cool completely.
• Add the shredded coleslaw mix into a large bowl and pour the bbq coleslaw dressing over it.
• Toss the bbq coleslaw, cover it with plastic wrap and refrigerate for 4-6 hours before serving.
• Serve and enjoy!

BBQ MEDITERRANEAN 'COLESLAW'

Steps:

• Heat grill to medium heat.
• Place first 3 ingredients in grill basket. Grill 5 min. or until eggplant and zucchini are golden brown, turning occasionally. Remove eggplant and zucchini from grill basket; place on cutting board.
• Grill peppers additional 5 min. or until skins are blistered and charred. Remove from grill; wrap in foil or place in resealable plastic bag. Let stand 10 min. Meanwhile, chop eggplant and zucchini; place in large bowl.
• Remove and discard skins from peppers; cut peppers into thin lengthwise strips. Add to chopped vegetables along with the basil, olives and tomatoes; mix lightly.
• Mix dressing and pesto until blended. Add to vegetable mixture; mix lightly.

BEST BARBECUE COLESLAW

Steps:

• Whisk sugar, mayonnaise, milk, buttermilk, lemon juice, white vinegar, salt and pepper together in a large bowl.
• Add shredded cabbage and carrot, tossing to coat.
• Cover and chill at least 2 hours.

CREAMY COLESLAW

Steps:

• Whisk together mayonnaise, sour cream, vinegar, sugar, salt, and pepper in a large bowl until combined well, then toss with cabbage and carrots. Let stand, uncovered, at room temperature, tossing occasionally, until wilted, about 30 minutes. Serve at room temperature or chilled. Do Ahead: Coleslaw can be made 1 day ahead and chilled, covered.

TUNNEL BAR-B-Q COLESLAW

Steps:

• Remove outer leaves of cabbage, core and cut in half.
• Shred cabbage, carrot, and sweet onion.
• Mix salt and pepper in vinegar to dissolve. Add to shredded vegetables.
• Combine remaining ingredients, then mix them with the shredded coleslaw mixture until thoroughly covered.
• Cover and refrigerate until ready to serve.