There are a lot of Texas BBQ joints on my bucket list. Hard Eight BBQ is one of them. I’d get there the minute they opened and stay until they closed that day. And it’d be one of the best days of my life. And guess what? I’d even eat their coleslaw while I’m there. Besides, man doesn’t live on brisket and smoked sauce alone, does he?
Oh, The Dressing!
This Hard Eight coleslaw is vinegar-based. Not that creamy stuff you might be used to. And it’s a bit sweet, too. And as much as it’s great on the side, let me tell you, it’s amazing on anything grilled. I grilled up some chicken thighs, slapped them on some buns, and pilled on the slaw. And nothing else. The slaw was fantastic. I didn’t need anything else. The crunchy, the heat… just perfect. Next time you’re making a sandwich, burger or whatever, and you’re thinking you need maybe a little lettuce on it, stop. Make this slaw and use it instead. You’ll be more than happy you did. It’s about flavor and this coleslaw brings it.
Also try my Carolina coleslaw.
Hard Eight BBQ Coleslaw
Equipment
Ingredients
For the coleslaw
- 2 pounds cabbage shredded or sliced thin, or substitute 2 bags slaw mix
- 8 ounces pimentos drained, chopped
- 2 cups green bell pepper seeded, chopped
- 1 jalapeno seeded, minced (optional)
For the dressing
- ¼ cup red wine vinegar
- ¼ cup oil I used olive oil but you can also use vegetable oil
- ½ teaspoon freshly ground black pepper
- 1 tablespoon kosher salt
- 1 cup sugar
Instructions
- Combine all of the coleslaw ingredients in a large bowl.
- In a small bowl, whisk the dressing ingredients until the sugar has dissolved. Pour over the slaw and stir to coat well.
- Let set at least 15 minutes before serving.
Notes
Nutrition
Nutritional values are approximate.
