Bestbarbecuecoleslaw 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

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

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