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If you’d ask me what’s my favorite style of restaurant to eat at I’d say ‘BBQ shack’. Every time. All of the time. And not just because I’m a huge fan of brisket, pulled pork or sausage anything else smoked. It’s also because of the sides dishes. Like this barbecue shack coleslaw. Nothing fancy, but cool and fresh, the perfect side dish for a big ole pulled pork or brisket sandwich. Or, the perfect topping for any sandwich. And its specially good on a grilled sausage or hot dog.
Go Chunky. Or Don’t.
I chopped the ingredients for this barbecue shack coleslaw in my food processor, which can be a dangerous thing. It can turn a head of cabbage into a sawdust. So, I have to be careful with it. I could’ve chopped it too. Either way, this is a wonderful slaw, perfect for any dish.
This slaw also goes great with a homemade version of a Jimmy John’s Country Club sub in a tub!
Barbecue Shack Coleslaw
Ingredients
- 1 small green cabbage cored cored and coarsely chopped
- 4 medium carrots coarsely chopped
- 1 small sweet onion coarsely chopped
- ¼ cup apple cider vinegar
- 3 tablespoons ketchup
- 2 tablespoon sugar
- 1 teaspoon hot sauce or more
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¾ cup vegetable oil
- 2 teaspoons poppy seeds
Instructions
- Working in batches, process the cabbage, carrots and onion in a food processor until the desired chop is achieved. Transfer to a large bowl.
- In another bowl whisk together the vinegar, ketchup, sugar, hot sauce, salt and pepper until the sugar dissolves.
- Whisk in the oil and poppy seeds.
- Pour dressing over the cabbage mix and toss to coat.
- Cover and refrigerate for 2 hours.
- Stir and season with more salt and pepper, to taste, before serving.
