Best Barbecue Coleslaw Recipes

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BEST BARBECUE COLESLAW



Best Barbecue Coleslaw image

The title says it all. If you are planning a BBQ, this is the coleslaw to take! There are many coleslaw recipes on food.com, but none just like this, and this is by far our favorite! From Southern Living Favorites, Spring 2004. Cooking time includes chilling time.

Provided by angie_pangie

Categories     Vegetable

Time 2h10m

Yield 8-10 serving(s)

Number Of Ingredients 10

1/2 cup sugar
1/2 cup mayonnaise
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
2 (10 ounce) packages cabbage, finely shredded
1 carrot, shredded

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.

Nutrition Facts : Calories 136.2, Fat 5.3, SaturatedFat 1, Cholesterol 5.2, Sodium 279.9, Carbohydrate 21.9, Fiber 2, Sugar 16.5, Protein 1.6

BBQ COLESLAW



BBQ Coleslaw image

This bbq coleslaw recipe will definitely become one of you and your family's must-have barbecue dishes.

Provided by William Thomas

Categories     Main Course

Time 15m

Number Of Ingredients 14

1 tbsp yellow mustard
4 tbsp apple cider vinegar
½ cup vegetable oil
½ cup ketchup
⅓ cup brown sugar
1 tsp kosher salt
½ tsp pepper
2 cloves, grated garlic
¼ cup onion, grated
1 tbsp Worcestershire sauce
1 tbsp smoked paprika
½ tbsp chili powder
1 tsp crushed red pepper flakes
1 16oz package shredded coleslaw mix

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!

Nutrition Facts : ServingSize 110 g, Calories 188 kcal, Carbohydrate 17.08 g, Protein 1.25 g, Fat 13.95 g, SaturatedFat 11.16 g, Sodium 451 mg, Fiber 2.1 g, Sugar 13.43 g, UnsaturatedFat 1.66 g

LEXINGTON-STYLE BARBECUE SLAW



Lexington-Style Barbecue Slaw image

Provided by Food Network

Categories     side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 7

1/2 teaspoon cayenne pepper
2 teaspoons black pepper
2 tablespoons sugar
Salt
2 teaspoons vinegar
1/2 cup ketchup
2 cups cabbage, chopped

Steps:

  • In a small bowl, mix together the dry ingredients. Add the wet ingredients and mix well. The vinegar mixture should have a reddish appearance. Pour the mixture over the cabbage and stir to combine. Chill the slaw in the refrigerator for at least 1 hour before serving.

BBQ COLESLAW



BBQ Coleslaw image

Being from Georgia, I thought there was only one kind of slaw, grated cabbage, Duke's Mayo and a little sugar, served twice daily! However, when we would go to North Carolina to visit my husbands relatives, they had a STRANGE kind of coleslaw, totally different from anything I had ever eaten. It has a very strong vinegar (Eastern North Carolina) based BBQ taste, so ya better take it easy, but it is SOOOOOOO good! Enjoy!!

Provided by Georgia On My Mind.

Categories     Vegetable

Time 20m

Yield 12 serving(s)

Number Of Ingredients 9

1/4 cup cider vinegar
2 tablespoons sugar (I use Splenda now)
2/3 cup red barbecue sauce (your favorite brand)
1/4 cup water
2 tablespoons mayonnaise
1 teaspoon dry mustard
1/2 teaspoon Tabasco sauce (to taste)
6 cups cabbage, shredded
2 cups carrots, shredded

Steps:

  • Combine vinegar and sugar in a small saucepan.
  • Cook over low heat until sugar dissolves.
  • Stir in barbecue sauce, water, mayonnaise, dry mustard and Tabasco.
  • Stir over low heat until everything dissolves.
  • Combine carrots and cabbage in a large bowl.
  • Pour BBQ dressing over and toss well to combine everything.
  • Cover and refrigerate and serve cold. Best made the day before to allow flavors to get together!
  • Time to make does not include chilling time and does not include the time to shred your own cabbage and carrots.

Nutrition Facts : Calories 46.4, Fat 1.2, SaturatedFat 0.2, Cholesterol 0.6, Sodium 151.2, Carbohydrate 8.3, Fiber 1.5, Sugar 4.9, Protein 1

RED BBQ SLAW



Red BBQ Slaw image

Growing up in the foothills of North Carolina and enjoying Eastern North Carolina BBQ, we always had barbecue slaw or red slaw served with our pulled pork. The spicy, crunchy texture of the marinated cabbage takes BBQ to the next level. Serve with pork or chicken.

Provided by Robin Lee Starnes

Categories     Salad     Coleslaw Recipes     No Mayo

Time 1h15m

Yield 8

Number Of Ingredients 6

4 cups finely shredded cabbage
⅓ cup apple cider vinegar
⅓ cup ketchup
2 tablespoons white sugar
2 teaspoons crushed red pepper flakes, or to taste
2 dashes hot pepper sauce, or to taste

Steps:

  • Place the cabbage into a salad bowl. In a small bowl, whisk together apple cider vinegar, ketchup, sugar, red pepper flakes, and hot sauce until the sugar has dissolved. Pour the dressing over the cabbage, toss thoroughly, and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 34.1 calories, Carbohydrate 8 g, Fat 0.1 g, Fiber 1 g, Protein 0.7 g, Sodium 124.9 mg, Sugar 6.6 g

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