I am a cole slaw convert.
It’s not that I disliked cole slaw. I just tended to ignore it. Whenever it made an appearance at a picnic or a potluck I just passed it by thinking – cabbage, it’s a bowl full of cabbage! Cole slaw also always brought to mind those big glass deli cases with large bowls of food that has been in there for who knows how long!
Well, I had a life changing cole slaw event not too long ago and it looked like this:
Cole slaw on top of BBQ Beef on a homemade hamburger bun. O.K., so maybe not life changing but delicious and I have changed my mind about cole slaw. I don’t know who thought of it first, who thought of adding cole slaw to BBQ beef ?? But it was pretty much a brilliant move.
I love the cool, creamy, crunch texture the cole slaw adds to the warm, smoky flavor of the BBQ beef.
O.K., so it can be a little messy to eat but so worth the mess and the effort.
Cole slaw of course can be used as a side dish and eaten on it’s own.
But when given the option – add it to your BBQ, you won’t be sorry! To make the dish quick and easy I used a pre package cole slaw mix that is available in your produce section with the bagged lettuce mixes. Of course you could always chop up your own cabbage using a combination of green and red. Throw in some grated carrot for some extra crunch and color.
I love adding red onions in too.
The dressing is a combination of mayo, white balsamic vinegar, dijon mustard, sugar, Worcestershire sauce and celery seed. Lots of yummy flavors there.
For some other yummy salad ideas check out these recipes:
For a list of where I Link Up each week go here.
- ½ head of cabbage, shredded or 1 bag of pre shredded cabbage (16 oz.)
- 1 clove garlic, minced
- ½ small red onion, sliced thin
- 3 Tbsp white balsamic veibnar
- 1 Tbsp Dijon mustard
- 1 Tbsp stone ground mustard
- 2 Tbsp mayonnaise
- 1½ Tbsp sugar
- 1 tsp salt
- 1 Tbsp Worcestershire Sauce
- ¼ tsp celery seed
- Mix all ingredients together
- Pour over shredded cabbage.
- Refrigerate for at least one hour.