5 Tasty Coleslaw Recipes

Amazing what you can do with a little cabbage and a little vinegar…

If you typed Slaw Cole, you are probably looking for a great coleslaw recipe. This is one of the most common of the bbq side dish recipes, and is truly easy (and cheap!)

It’s kind of funny to think of it also as one of the “vegetable” side dish recipes- but that’s what it is. Each region puts its own spin on this side dish, the dressing cole slaw is dressed with, and even how they cut the cabbage.

At the base level it is a salad made from green cabbage, dressed with a vinegar-based dressing, that over time- 1/2 hour and up- allows the cabbage to wilt and give up some liquid, making it tender and adding to the dressing. Simple.

But before we go through some of the more classic slaw recipes, here is my out and out favorite:

⭐1. Rey’s Chipotle Coleslaw:

• 1 lb. finely shredded cabbage (mix green, purple and shredded carrots if you like for color)
• 3/4 c. mayonnaise
• 2/3 c. chipotle vinegar
• 1 Tb. sugar

Mix all ingredients except the cabbage together. Do not worry if it is a bit lumpy. It will all work out in the wash. Add cabbage, toss and let sit for at least 1/2 hour to get to know each other. Toss again just before serving. Keeps 24 hours nicely. After that, it loses some of its oomph, but is still good.

Chipotle Vinegar:

• 1/2 gallon seasoned rice vinegar
• 1 can (7oz) chipotles en adobo

Puree in a blender or Cuisinart until blended. Keeps indefinitely in the fridge. Great on this slaw as well as for pickled onions for tacos. I’m dead serious, this simple little vinegar rocks! Now back to the other BBQ regions and recipes:

As with other aspects of BBQ, the Carolinas tend to have a very distinct method of preparing slaw and other side dishes. This is probably due to the fact that this is one of the earliest settlements and so methods of preparation recall those beliefs.

⭐2. Eastern North Carolina Slaw

• 1 pound green cabbage “mulched” – (chopped very fine a la Kentucky Fried Chicken) 3 Tb cider vinegar
• 1/4 cup sugar
• 1 cup mayonnaise
• 1 Tb mustard
• celery salt and pepper to taste

Mix all ingredients except the cabbage together. Add cabbage, toss and let sit for at least 1/2 hour to get to know each other. Toss again just before serving. Keeps 24 hours nicely.

⭐3. Western North Carolina (Piedmont) “Red Coleslaw”

• 1 Pound Green Cabbage chopped fine
• 1/2 cup cider vinegar
• 1/3 cup sugar
• 1/2 cup ketchup
• Salt and pepper to taste
• 1 Tb red pepper flakes (optional)

Mix all ingredients except the cabbage together. Add cabbage, toss and let sit for at least 1/2 hour to get to know each other. Toss again just before serving. Keeps 24 hours nicely.

⭐4. Classic Creamy Mayonnaise Coleslaw:

• 1 pound Green Cabbage julienned
• 3/4 cup cider vinegar
• 1 cup mayonnaise
• 2Tb sugar
• 1 teaspoon celery seeds
• salt and pepper to taste

Mix all ingredients except the cabbage together. Add cabbage, toss and let sit for at least 1/2 hour. Toss again just beforeserving. Keeps 24 hours nicely.

⭐5. Debbie’s chi chi California Coleslaw:

• 1 pound Purple Cabbage julienned
• 3/4 cup balsamic vinegar
• 1 cup mayonnaise
• 2Tb sugar
• 1/2 bunch green onions chopped
• salt and pepper to taste

Mix all ingredients except the cabbage together. Do not worry if it is a bit lumpy. It will all work out in the wash. Add cabbage, toss and let sit for at least 1/2 hour to get to know each other. Toss again just beforeserving. Keeps 24 hours nicely. After that, it loses some of its oomph, but is still good.