BBQ COLESLAW
Being from Georgia, I thought there was only one kind of slaw, grated cabbage, Duke's Mayo and a little sugar, served twice daily! However, when we would go to North Carolina to visit my husbands relatives, they had a STRANGE kind of coleslaw, totally different from anything I had ever eaten. It has a very strong vinegar (Eastern North Carolina) based BBQ taste, so ya better take it easy, but it is SOOOOOOO good! Enjoy!!
Provided by Georgia On My Mind.
Categories Vegetable
Time 20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine vinegar and sugar in a small saucepan.
- Cook over low heat until sugar dissolves.
- Stir in barbecue sauce, water, mayonnaise, dry mustard and Tabasco.
- Stir over low heat until everything dissolves.
- Combine carrots and cabbage in a large bowl.
- Pour BBQ dressing over and toss well to combine everything.
- Cover and refrigerate and serve cold. Best made the day before to allow flavors to get together!
- Time to make does not include chilling time and does not include the time to shred your own cabbage and carrots.
Nutrition Facts : Calories 46.4, Fat 1.2, SaturatedFat 0.2, Cholesterol 0.6, Sodium 151.2, Carbohydrate 8.3, Fiber 1.5, Sugar 4.9, Protein 1
BEST BARBECUE COLESLAW
The title says it all. If you are planning a BBQ, this is the coleslaw to take! There are many coleslaw recipes on food.com, but none just like this, and this is by far our favorite! From Southern Living Favorites, Spring 2004. Cooking time includes chilling time.
Provided by angie_pangie
Categories Vegetable
Time 2h10m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Whisk sugar, mayonnaise, milk, buttermilk, lemon juice, white vinegar, salt and pepper together in a large bowl.
- Add shredded cabbage and carrot, tossing to coat.
- Cover and chill at least 2 hours.
Nutrition Facts : Calories 136.2, Fat 5.3, SaturatedFat 1, Cholesterol 5.2, Sodium 279.9, Carbohydrate 21.9, Fiber 2, Sugar 16.5, Protein 1.6
PULLED PORK SANDWICH WITH BBQ SAUCE AND COLESLAW
Provided by Amanda Freitag
Categories main-dish
Time 9h45m
Yield 15 sandwiches
Number Of Ingredients 23
Steps:
- For the BBQ sauce: Combine the ketchup, mustard, brown sugar, garlic, cider vinegar, Worcestershire, Cajun seasoning and 1/2 cup water in a small saucepan over medium heat. Bring to a boil, stirring until ingredients are completely incorporated. Reduce the heat to low and simmer gently until the flavors have melded and sauce has thickened enough to coat the back of a spoon, 30 to 40 minutes.
- Remove from the heat and let cool to room temperature. If not using right away, cover and refrigerate for up to 2 weeks.
- For the pulled pork: Preheat the oven to 275 degrees F.
- Spread out the onions and garlic in an even layer in a roasting pan and pour in the chicken stock. Combine the Cajun seasoning and brown sugar in a small bowl. Pat the pork shoulder dry with paper towels and then rub all over with the spice mixture. Set the pork on top of the onions and garlic and cover the roasting pan with foil. Transfer to the oven and cook until the pork is fork tender, 6 to 8 hours.
- Remove the pork to a cutting board to cool. Strain the cooking liquid through a fine-mesh sieve and reserve.
- If the pork has a bone, remove and discard it. With two forks, shred the meat into bite-size pieces, discarding any large pieces of fat. Return the shredded meat to the roasting pan. Add 2 cups of the BBQ sauce and a bit of the reserved cooking liquid if too dry.
- For the coleslaw: Combine the red and green cabbage, carrots and red onions in a large bowl. Whisk together the mayonnaise, cider vinegar, sugar, and some salt and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine. Taste for seasoning; adjust with more salt, pepper or sugar as needed.
- Serve the pulled pork on buns topped with coleslaw.
BBQ COLESLAW
This bbq coleslaw recipe will definitely become one of you and your family's must-have barbecue dishes.
Provided by William Thomas
Categories Main Course
Time 15m
Number Of Ingredients 14
Steps:
- Whisk the yellow mustard, apple cider vinegar, vegetable oil, ketchup, brown sugar, salt, pepper, garlic, onion, Worcestershire sauce, smoked paprika, chili powder, and red pepper flakes in a saucepot.
- Cook the bbq coleslaw dressing over medium-high heat until the brown sugar crystals melt.
- Remove the bbq coleslaw dressing from the stove and allow it to cool completely.
- Add the shredded coleslaw mix into a large bowl and pour the bbq coleslaw dressing over it.
- Toss the bbq coleslaw, cover it with plastic wrap and refrigerate for 4-6 hours before serving.
- Serve and enjoy!
Nutrition Facts : ServingSize 110 g, Calories 188 kcal, Carbohydrate 17.08 g, Protein 1.25 g, Fat 13.95 g, SaturatedFat 11.16 g, Sodium 451 mg, Fiber 2.1 g, Sugar 13.43 g, UnsaturatedFat 1.66 g
THE ULTIMATE COLESLAW
Provided by Tyler Florence
Categories side-dish
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- In a large bowl, mix together the dressing ingredients. Add the shredded slaw mix and toss until combined.
BBQ BEEF BRISKET SANDWICHES WITH COLESLAW
Two hands (and napkins) required here. That's what it takes to get a hold of this beefy BBQ brisket and coleslaw-filled sandwich dripping with sauce.
Provided by My Food and Family
Categories Lunch
Time 3h30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven 350ºF.
- Cut half the onion into thin slices; place in large bowl. Add cabbage; mix lightly. Mix dressing and 2 Tbsp. barbecue sauce until blended. Add to cabbage mixture; toss to coat. Refrigerate until ready to use.
- Heat oil in large skillet on medium heat. Add meat; cook 5 min. or until evenly browned on both sides, turning after 3 min. Transfer to 13x9-inch baking dish sprayed with cooking spray. Chop remaining onion piece; sprinkle over meat. Mix broth, 1/2 cup of the remaining barbecue sauce and garlic; pour over meat. Cover.
- Bake 2-1/2 to 3 hours or until meat is done (160ºF). Remove from heat. Let stand 10 min. Shred meat; place in large bowl. Add remaining barbecue sauce; toss to coat.
- Fill each roll with 1/2 cup meat mixture and 1/3 cup coleslaw just before serving.
Nutrition Facts : Calories 400, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 950 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g
COLESLAW RECIPE BY TASTY
Here's what you need: mayonnaise, sour cream, lemon juice, apple cider vinegar, honey, salt, pepper, green cabbage, purple cabbage, large carrot
Provided by Katie Aubin
Categories Sides
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the mayonnaise, sour cream, lemon juice, vinegar, honey, salt, and pepper.
- Add the green cabbage, red cabbage, and carrot, and toss to coat. Cover and chill until ready to serve.
- Enjoy!
Nutrition Facts : Calories 235 calories, Carbohydrate 17 grams, Fat 17 grams, Fiber 5 grams, Protein 3 grams, Sugar 10 grams
RED BBQ SLAW
Growing up in the foothills of North Carolina and enjoying Eastern North Carolina BBQ, we always had barbecue slaw or red slaw served with our pulled pork. The spicy, crunchy texture of the marinated cabbage takes BBQ to the next level. Serve with pork or chicken.
Provided by Robin Lee Starnes
Categories Salad Coleslaw Recipes No Mayo
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Place the cabbage into a salad bowl. In a small bowl, whisk together apple cider vinegar, ketchup, sugar, red pepper flakes, and hot sauce until the sugar has dissolved. Pour the dressing over the cabbage, toss thoroughly, and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 34.1 calories, Carbohydrate 8 g, Fat 0.1 g, Fiber 1 g, Protein 0.7 g, Sodium 124.9 mg, Sugar 6.6 g
CLASSIC COLESLAW
Make an easy classic coleslaw base then tailor it to your tastes. Apple and cheese work well, plus fennel, celeriac, raisins, spring onions or fresh herbs
Provided by Good Food team
Categories Side dish
Time 20m
Number Of Ingredients 8
Steps:
- Coarsely grate the carrot and finely shred the cabbage (use a food processor with a grating/ slicing blade or do it by hand) and tip into a bowl. Season with salt, then add the sugar and vinegar and toss everything together. Leave for 20 mins for the vegetables to very lightly pickle.
- Stir through the mustard and mayonnaise and add any other bits you want to, then serve. Can be made a day ahead and chilled.
Nutrition Facts : Calories 178 calories, Fat 15 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
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