Barbecue Cole Slaw is a colorful vintage variation on classic American coleslaw, combining shredded cabbage with mixed salad greens, carrot, green pepper, and scallions. Unlike a basic creamy slaw, its mayonnaise dressing gets extra tang and savory depth from vinegar, tomato catsup, and Worcestershire sauce, giving it a flavor particularly well suited to grilled and barbecued foods. Coleslaw became an American cookout staple because it could be prepared quickly, served cold, and made from inexpensive vegetables. This version is especially interesting for its addition of leafy greens, creating a cross between traditional coleslaw and a tossed garden salad. Crisp, creamy, tangy, and lightly sweet, it makes an easy accompaniment to burgers, ribs, chicken, or sandwiches.
Ingredients
- 1 cup mayonnaise
- 4 scallions (chopped)
- 1 tbsp tomato catsup
- 2 tbsp vinegar
- ⅛ tsp Worcestershire sauce
- ¼ tsp salt
- ⅛ tsp black pepper
- ⅛ tsp sugar
- 3 cups shredded cabbage
- 3 cups mixed salad greens
- 1 carrot (thinly sliced)
- ½ green bell pepper (cut into thin strips)
Instructions
Step 1: Make the Dressing
- Combine the mayonnaise, chopped scallions, tomato catsup, vinegar, Worcestershire sauce, salt, pepper, and sugar.
- Stir until evenly blended.
Step 2: Prepare the Vegetables
- Place the shredded cabbage, mixed salad greens, thinly sliced carrot, and green pepper strips in a large bowl.
Step 3: Toss the Cole Slaw
- Add the mayonnaise dressing to the vegetables.
- Toss lightly until all the vegetables are evenly coated.
Step 4: Serve
- Serve immediately, or refrigerate briefly before serving for a colder, crisper salad.
Tips
- Chill the vegetables before assembling the salad for the crispest texture.
- Prepare the dressing several hours ahead and refrigerate it until needed.
- For a lighter version, replace part of the mayonnaise with plain Greek yogurt.
- Add a little extra vinegar for a sharper, more traditional coleslaw flavor.
- Use red and green cabbage together for additional color.
- Add thinly sliced red bell pepper for a sweeter flavor.
- For extra crunch, add thinly sliced celery.
- Refrigerate the finished slaw for 20–30 minutes before serving to allow the flavors to blend.
- Toss the dressing with the vegetables shortly before serving if you prefer especially crisp salad greens.
- Serve alongside barbecue chicken, pulled pork, hamburgers, ribs, or grilled sausages.
Nutrition
Calories: 285kcalCarbohydrates: 8gProtein: 2gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 16gMonounsaturated Fat: 7gCholesterol: 15mgSodium: 310mgPotassium: 260mgFiber: 2gSugar: 4gVitamin A: 2800IUVitamin C: 28mgCalcium: 45mgIron: 1mg