Creamy Cole Slaw

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:

creamy cole slaw

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.

BBQ Beef in Crock Pot

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.

Coleslaw

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.

Coleslaw

The dressing is a combination of mayo, white balsamic vinegar, dijon mustard, sugar, Worcestershire sauce and celery seed.  Lots of yummy flavors there.

Coleslaw

For some other yummy salad ideas check out these recipes:

House Salad with Lemon Dressing

Mexican Caesar Wedge Salad

Mexican Cole Slaw

The Perfect Summer Salad

Enjoy!

Leigh Anne

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Creamy Cole Slaw

Ingredients

  • 1/2 head of cabbage, shredded or 1 bag of pre shredded cabbage (16 oz.)
  • 1 clove garlic, minced
  • 1/2 small red onion, sliced thin
  • 3 Tbsp white balsamic veibnar
  • 1 Tbsp Dijon mustard
  • 1 Tbsp stone ground mustard
  • 2 Tbsp mayonnaise
  • 1 1/2 Tbsp sugar
  • 1 tsp salt
  • 1 Tbsp Worcestershire Sauce
  • 1/4 tsp celery seed

Instructions

  • Mix all ingredients together
  • Pour over shredded cabbage.
  • Refrigerate for at least one hour.

 

 

Comments

  1. Mary Lynn says

    We have never added vinegar and mustard… will have to try your recipe. Leigh Anne, did you ever try cole slaw on Hot Dogs? Yummy…

    • says

      I like the little big of tang that the vinegar gives it. If you aren’t a vinegar fan you could always leave it out. Never tried it on hot dogs but think I must!!

  2. Erica says

    What kind of mayo did you use? I heard that light mayo is the best way to go but I don’t like light mayo.

  3. Julia Hopp says

    Here in the south(Va) we put Cole Slaw on Shredded Pork Bbq Sandwiches. NC uses vinegar based sauce in their Pork and it is spicey hot. I think some places in SC use a mustard based sauce, but I’d rather have a sweeter tomato based sauce cooked into my shredded pork or Beef. Also cole slaw on hot dogs with Chili is a must. Never made it with garlic nor do I put onions in mine. Nothing like good Cole Slaw.

    • says

      Love all the different ways to make and eat cole slaw. I didn’t realize it was such a regional thing! Love the idea of it on a hot dog with chilI!

  4. says

    Dear Leigh Anne, I love your site…it’s so cheerful! Coleslaw is a classic and one of my very favorites…it looks scrumptious in the sandwich. Now I’m ready for a picnic!

    Found your site through Foodie Fridays. Have a very blessed weekend, Catherine

  5. Cindy says

    Leigh Anne, I grew up in Tennessee. If you did not tell the servers not to put slaw on your BBQ sandwich it came on it. I love slaw on my BBQ as an adult. When I was growing up…not so much. Can’t wait to try your recipe.

  6. says

    I’m a coleslaw convert too…but I truly did not like it as a kid. There is such a thing as bad coleslaw and good. As soon as I had some good, I’ve been hooked. I’ve never tried it on my BBQ though.
    Thanks for sharing on Foodie Friday!

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