Barbecue Slaw
Barbecue slaw offers a tangy, sweet, and smoky crunch that pairs perfectly with grilled meats or as a vibrant side dish. Its simple ingredients and bold flavors make it a versatile addition to summer barbecues, picnics, or casual gatherings, appealing to both traditional and adventurous palates.
Ingredients
Instructions
- Mix the brown sugar and vinegar in a bowl until the sugar dissolves.
- Add catsup to taste and stir to combine.
- Chop half a large head of cabbage and mix it into the sauce until well coated.
Tips & Substitutions
For a sweeter slaw, consider increasing the brown sugar or adding a splash of pineapple juice. If you don't have brown sugar, white sugar can work in a pinch, though the flavor will be slightly different. Experiment with different types of vinegar, such as apple cider or rice vinegar, for varied tastes. For a spicier kick, add a dash of hot sauce or some diced jalapeños to the mix.
Serving Suggestions
Serve this barbecue slaw as a side dish with grilled meats, especially great alongside Barbecued Pot Roast. It also pairs well with sandwiches or as a topping for tacos. For a complete meal, consider serving it with cornbread or baked beans. Garnish with fresh herbs like cilantro or parsley for added color and flavor.
Storage & Reheating
Store any leftover barbecue slaw in an airtight container in the refrigerator for up to three days. The flavors will continue to meld over time. If the slaw becomes too watery, drain excess liquid before serving. To refresh leftovers, give it a good stir before serving, but avoid reheating as it is best enjoyed cold.
Nutrition & Diet Analysis (per serving)
Each serving of Barbecue Slaw contains roughly 88 calories, with 0g protein, 23g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this slaw ahead of time?
Yes, you can prepare the barbecue slaw a day in advance. Just keep it refrigerated in an airtight container. The flavors will deepen and improve overnight, making it a great make-ahead dish for gatherings or barbecues.
What type of cabbage is best for this slaw?
Green cabbage is the most common choice for coleslaw due to its crunchy texture and mild flavor. However, you can also use red cabbage for a pop of color or a mix of both for added visual appeal and a slight variation in taste.
Can I make this recipe vegan?
Yes, this barbecue slaw can easily be made vegan by using a vegan-friendly ketchup. Simply ensure that all ingredients, including any additional seasonings or sauces you choose to add, are free from animal products for a delicious vegan side dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).