How to Make Coleslaw That’s Perfect for Barbecue Season
Updated: Jul. 20, 2018
Creamy, tangy-sweet coleslaw is the perfect partner to any barbecue or meaty sandwich. Our Test Kitchen teaches you how to make coleslaw the easy way.
What would a cookout be without a bowl of coleslaw? This creamy, crunchy salad is practically addictive. Not only does it serve as a palate cleanser between bites of smoky meat—these pulled pork recipes come to mind—but its subtly sweet flavor also makes loading up a plate with it alone so tempting. Yes, you can buy coleslaw at the grocery store, but that can’t come close to the fresh flavor and crisp texture of homemade. It’s worth the little effort.
Emily's Honey Lime Coleslaw
Here’s a refreshing take on slaw with a honey-lime vinaigrette rather than the traditional mayo. It’s a great take-along for all those summer picnics. —Emily Tyra, Milwaukee, Wisconsin
Thai Chicken & Slaw
This recipe is foolproof and well worth the prep time. Kids love the sweetness of the honey, and I serve the slaw on the side so my vegetarian friends can enjoy it, too.—Karen Norris, Philadelphia, Pennsylvania
Kale Slaw Spring Salad
My parents and in-laws are retired and like to spend winters in Florida. This tangy spring salad welcomes the snowbirds back for our Easter celebration! —Jennifer Gilbert, Brighton, Michigan
Fiesta Coleslaw
Coleslaw with a touch of heat makes a zesty side for barbecued chicken or pork. I also pile it on fish tacos and po'boys. —Fay Moreland, Wichita Falls, Texas
Thai Chicken Coleslaw
My love of Thai peanut sauce inspired this tasty salad creation that always has me going back for seconds. It also make a delicious side when made without chicken. —Jodi Ollerman, West Richland, Washington
Island Mango Slaw
The cooling effect of mango and Greek yogurt meets jalapeno spice in this snappy take on a slaw. To ensure ripeness, you may want to buy your mango a day or two ahead. —Jenn Hall, Collingswood, New Jersey
Asian Barbecue Chicken Slaw
When it’s springtime in the South, cabbage is plentiful and we use it. One of our favorite recipes is this combo of Asian slaw and barbecued chicken. Plus, it's easy to halve or double the servings as needed. —Paula Todora, Maple Valley, Washington
Creamy Coleslaw
For me, this is the best coleslaw recipe because a package of shredded cabbage and carrots really cuts down on prep time. This creamy coleslaw recipe is great for potlucks or to serve to your family on a busy weeknight. —Renee Endress, Galva, Illinois
Mom's Chopped Coleslaw
For Friday dinners, my mother made coleslaw to go with our fish. It’s still a family tradition, and the tangy dressing even works on a tossed salad. —Cynthia McDowell, Banning, California
Coleslaw with Poppy Seed Dressing
This is the kind of salad you can keep in the fridge for a couple days and it just gets better. I just add the sunflower seeds before serving to keep the crunch. —Trisha Kruse, Eagle, Idaho
Honey Mustard Coleslaw
I tinkered around with a family cole slaw recipe until I arrived at this sweet & tangy combination. The packaged shredded cabbage is a real time-saver, and the honey helps the dressing come together faster. An added bonus is there no mess to clean up!
Zesty Coleslaw
This simple slaw tastes best when it's refrigerated for at least one hour. The mixture seems to get creamier as it sits. —Michelle Gauer, Spicer, Minnesota
Blue Cheese & Grape Coleslaw
Dishes like coleslaw beg for a fresh approach. I update mine with almonds, grapes, blue cheese and bacon for a grand bowl of color and crunch. —Jeannine Bunge, Hartley, Iowa
Basil Dill Coleslaw
I was introduced to basil when I married into an Italian family. I loved the aromatic fragrance and flavor of the herb. I think it adds a unique flavor to this tasty slaw that’s a cool side to grilled meats. —June Cappetto, Seattle, Washington
Sriracha Veggie Slaw
I wanted to rev up coleslaw to serve with seafood or pulled pork barbecue. Nothing adds zip like a squirt of Sriracha and a shower of chopped cilantro. —Julie Peterson, Crofton, Maryland
Apple Maple Pecan Salad
A well-made salad has good taste and pleasing crunch. This one with cabbage, apples and pecans gets high marks in both, with extra points for color contrast. —Emily Tyra, Milwaukee, Wisconsin
Caraway Coleslaw with Citrus Mayonnaise
The combination of caraway and orange keeps this slaw from being anything but run-of-the-mill. I always get requests to bring a big batch to potlucks; proof positive that it's a keeper! I also like to make it a day ahead so the flavors can truly blend. —Lily Julow, Lawrenceville, Georgia
Pineapple Coleslaw
When I was a child, my mother often served this salad with multicolored marshmallows sprinkled on top, much to my delight. The marshmallows added a touch of sweetness that really complemented this salad's tangy flavor. —Betty Follas, Morgan Hill, California
Pennsylvania Dutch Coleslaw
My mother used to make this salad on holidays. With all the cabbage that is grown here in the Northwest, the recipe is a real natural for us! —Deb Darr, Falls City, OregonFollow along as our Test Kitchen walks through the ins and outs of making an irresistibly creamy coleslaw from scratch.
You’ll need:
- 1 cup mayonnaise
- 1/3 cup sugar
- 1/3 cup white vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- 1 pound cabbage
Step 1: Core the cabbage
Coleslaw is all about the cabbage. Prepping it is the most work you’ll do for this recipe. To quickly chop a cabbage: Cut the cabbage in half. Make a V-shaped cut into each half to remove the core. Discard or compost the core. (Trying to add it to a veggie stock will overwhelm the flavor.)
Test Kitchen tip: Purple cabbage tastes just as delicious as its green counterpart. It will give your sauce, however, a lavender hue that probably won’t look too appetizing.
Step 2: Get shredding
The way you cut the cabbage is important. It determines how much water will be released when it sits. Chopped cabbage holds more water and stays crunchier over time. Shredded or grated cabbage releases more water, so it can become a bit softer. However you do it is your preference, but we’ve got two easy techniques.
Chop with a knife
Using a sharp chef’s knife, chop your cabbage halves into wedges. Then, thinly slice across each wedge to shred the cabbage.
Use a food processor
A food processor (we like this one) makes shredding cabbage extra simple. You still begin by cutting the cabbage into wedges. Set up a chopping blade in your processor. One by one, drop cabbage wedges into the food chute. Pulse on high while pressing the cabbage down with the pusher. Your machine will be able to shred a huge head of cabbage in mere seconds.
Test Kitchen tip: Want to skip a couple of steps? Shredded mixes can be found at most markets. Often they’ll mix in ingredients like brussels sprouts or kale. These ingredients taste just as delicious in a slaw.
Step 3: Make the dressing
Whisk together the mayonnaise, sugar, vinegar and seasonings in a large bowl until smooth. Toss in the shredded cabbage.
Test Kitchen tip: If you’re planning on adding in onion, do so sparingly. As the coleslaw sits (like this overnight slaw does), the onion’s flavor will intensify over time, overpowering the other delicious flavors.
Step 4: Refrigerate
Put the mixture in the fridge for at least two hours. Coleslaw tastes better the longer it sits. If you can prep ahead a day or longer, the flavor will be worth the wait. (After several days, however, it will start to get soggy.)
Test Kitchen tip: Don’t forget to taste the slaw after it sits. It may need a little more salt and pepper.
Once your creamy coleslaw is ready, there are many ways to gobble it up. Go beyond BBQ and try sprinkling it over a tostada or packing it onto your burger bun. For a classic combination, pair it with this Southwest Pulled Pork or Crispy Beer Battered Fish.
Wanna go coleslaw-crazy? Add some macaroni!
