Creamy Bbq Coleslaw Recipes

THE BEST CREAMY COLESLAW

Steps:

• Toss together the cabbage and carrots in a large bowl.
• Whisk together the mayonnaise, sour cream, vinegar, mustard, honey and celery salt in a medium bowl. Pour the dressing over the shredded vegetables and toss to coat. Season with salt and pepper. Cover and refrigerate for 30 minutes. Season with more salt and pepper before serving.

CREAMY JALAPEñO BBQ COLESLAW

Steps:

• For the Coleslaw Veggies
• In a large plastic or glass mixing bowl, combine the green cabbage, red cabbage, shredded carrots, and jalapeño.
• Set aside while you prepare the coleslaw dressing.
• In a 2 cup glass measuring cup, combine the mayonnaise, milk, buttermilk, apple cider vinegar, and lemon juice.
• Whisk until smooth.
• Add the sugar, starting with 2 tablespoons, and adding more to taste if desired.
• Then, add the salt and black pepper to the liquid mixture.
• Whisk until well combined.
• Pour the prepared liquid mixture over the cabbage mixture.
• Stir, using a wooden spoon or a spatula, until well coated.
• Taste for seasonings and add additional salt and pepper if desired.
• Cover with plastic wrap and refrigerate for an hour or up to overnight.

OKLAHOMA ONION BURGERS WITH CREAMY BBQ COLESLAW

Steps:

• Preheat a griddle, large griddle pan or large cast-iron skillet over medium heat for at least 10 minutes.
• Whisk together the barbecue sauce, mayonnaise, 2 tablespoons pepperoncini liquid, mustard, smoked paprika and vinegar in a small bowl. Season with salt and pepper.
• Roughly chop the pepperoncini peppers and toss together with the coleslaw mix in a large bowl. Add three-quarters of the sauce and toss. Reserve the remaining sauce for the bun and burger.
• Loosely form the ground beef into 4 balls. Season with salt and pepper on all sides.
• Brush the griddle with canola oil and add 1 ball of beef griddle. Add 1/4 cup of the shaved onions on top of the ball and smash it down with a heavy metal spatula. You want to smash and spread the meatball, making sure those onions are pushed into the beef, and creating a patty that will be bigger than your bun. Cook until browned, about 2 minutes. Flip and cook until the onions are steamed and caramelized, about 2 minutes. For this burger, it's OK to give it another press with your spatula-we want that Maillard reaction (see Cook's Note). Top the burger with 1 tablespoon of the remaining mayonnaise mixture, then 2 slices of cheese and cook until melted, 1 minute. Repeat with the remaining beef, cooking in 2 batches.
• Meanwhile, spread the mayonnaise mixture on the bottom of the buns and cover with 4 dill pickle chips.
• Once the cheese has melted, place each burger on a bottom bun and top with 1/4 cup of the slaw mixture. Smash each top bun on the slaw and enjoy! Your friends will thank you.

CREAMY BBQ COLESLAW

Steps:

• Grate cabbage and carrots.
• In a small bowl, combine remaining ingredients.
• Pour dressing over grated cabbage and carrots and stir thoroughly.
• Refrigerate overnight to blend flavors.

TRADITIONAL CREAMY COLESLAW

Steps:

• Whisk mayonnaise, sugar, rice wine vinegar, lemon juice, horseradish, onion powder, dry mustard, celery salt, salt, and black pepper in a large mixing bowl, stirring to dissolve sugar. Fold coleslaw mix into dressing. Cover bowl and refrigerate 1 hour before serving.

EASY CREAMY COLESLAW

Steps:

• Mix all ingredients except coleslaw blend until blended.
• Add to coleslaw blend in large bowl; mix lightly.
• Refrigerate 3 hours or until chilled.