This is a standard mayonnaise-base coleslaw recipe. I make this almost every time I BBQ. Enjoy.
Coleslaw
Classic coleslaw recipe perfect for any BBQ. Ingredients captioned 'adjust to taste' are approximate – adjust to your desired level of sweet/saltiness. Note that the dressing should be tangy and salty before adding to the cabbage – since the cabbage will dilute it.
Servings 10
Calories 140kcal
Ingredients
- 700 g Shredded Green Cabbage
- 100 g Grated Carrot
- 140 g Mayonnaise (Hellmann's)
- 50 g Sour Cream (Daisy)
- 15 g Lemon Juice Freshly Squeezed
- 10 g Dijon Mustard (Grey Poupon)
- 1/2 tsp Onion Powder
- 1/4 tsp Garlic Powder
- 2 tbsp Splenda (adjust to taste)
- 1 tsp Celery Seed (adjust to taste)
- 1/2 tsp Salt (adjust to taste)
- 1/2 tsp Black Pepper (adjust to taste)
Instructions
- Thinly shred cabbage on a mandolin set to 3mm thickness.
- Grate carrot on the large holes of a box grater and toss with cabbage in a large bowl.
- In a small bowl make the coleslaw dressing by whisking together the remaining ingredients. Season to taste.
- Pour the dressing over the cabbage mixture and toss to combine.
- Cover with plastic wrap and refrigerate at least 2 hours before serving.
Notes
- I like to sweeten my coleslaw with Splenda to mildly cut the calories and make it more compatible for friends and family who are avoiding sugar for one reason or another. Feel free to replace it with regular sugar 1:1.
- Make sure the cabbage is very thinly sliced. After I slice the cabbage on my mandolin, I like to pick out chunky pieces by hand and discard them – this helps improve the consistency of the coleslaw. Biting down on a big chunk of cabbage isn’t ideal.
Recipe Changelog
March 27, 2021 – recipe update, based on notes from BBQ Logbook #1. These changes increase the dressing volume/thickness (mayo), and add more tangy flavor to the dressing. I also started measuring Dijon by mass.
- Carrot 80g -> 100g
- Mayonnaise 100g -> 140g
- Lemon Juice 10g -> 15g
- Onion Powder 1/4 tsp -> 1/2 tsp
- Celery Seed 1/2 tsp -> 1 tsp
- Splenda 4 tsp -> 2 tbsp
- Dijon 1/2 tsp -> 10g