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Barbecue plate side dish Recipe

American · Side dish · 15 min total

A tangy and crunchy coleslaw that pairs perfectly with smoky barbecue meats. This easy recipe uses a simple vinegar-based dressing for a refreshing contrast.

Ingredients

• 1 small head green cabbage, shredded (about 4 cups)
• 1 large carrot, grated
• 1/2 cup apple cider vinegar
• 1/4 cup vegetable oil
• 1/4 cup sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon celery seeds

Instructions

1. In a large bowl, combine shredded cabbage and grated carrot.
2. In a small bowl, whisk together apple cider vinegar, vegetable oil, sugar, salt, pepper, and celery seeds until sugar dissolves.
3. Pour dressing over cabbage mixture and toss well to coat.
4. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld. Stir before serving.

Tips

• For extra crunch, add 1/2 cup thinly sliced red onion.
• This coleslaw keeps well in the refrigerator for up to 3 days.
• Serve chilled alongside ribs, pulled pork, or grilled chicken.

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