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Barbecue Platter Side Recipe

American · Side dish · 15 min total

A tangy and creamy coleslaw that perfectly complements smoky barbecue meats, with a crisp texture and balanced dressing.

Ingredients

• 1 small head green cabbage (about 2 lbs), finely shredded
• 1 large carrot, peeled and grated
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon sugar
• 1/2 teaspoon celery seed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, combine the shredded cabbage and grated carrot.
2. In a small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss until well coated.
4. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld. Stir before serving.

Tips

• For extra crunch, add 1/2 cup of thinly sliced red onion or 1/4 cup of chopped fresh parsley.
• This coleslaw can be made up to a day ahead; keep refrigerated and stir before serving.
• If you prefer a lighter dressing, substitute half the mayonnaise with plain Greek yogurt.

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