Homemade Coleslaw That’s the Perfect Partner to Your BBQ

07.03.17 - BY Nona Raybern

Do you find chopping to be boring? Cumbersome? Would you rather be doing anything other than standing at a cutting board making something like coleslaw?

Well, I have one word for you: Mandoline.

Turns out Barry Manilow wasn’t singing about a girl named Mandy. He was probably singing about the MANDY from RSVP International! (Kidding, of course, because no one actually knows what Barry Manilow was on about).

But enough about that. This is the easiest and most delicious coleslaw recipe out there. How do I know? Our warehouse full of BBQ aficionados told me so after I brought a batch in to go along with our Pulled Pork recipe. So let the mandoline do all the work for you and keep things fresh and easy this summer!

First, you want to shred the carrots using the fine shredder on the mandoline slicer. Be very careful with your fingertips, since the guard doesn’t work quite as well on carrots (weird shape and all).

Next, you’ll want to half one green cabbage and one purple cabbage. Remove the most dense part from the middle and then quarter. You’ll only be using half of each variety (or one full head, if you prefer a certain kind of cabbage). Set the mandoline to the thinnest slice setting and get to shredding! And as always, use caution even with the hand guard.

Next, mix the dressing together and whisk until the sugar has dissolved completely.

Put all ingredients into a bowl and mix together until well incorporated. Let refrigerate for 30 minutes before serving, so the dressing has time to soak into the veggies. The long you let it sit, the less crunch on the cabbage. I actually prefer to let mine sit overnight, as it really lets the dressing seep into every crevice possible.

the recipe: the easiest coleslaw

ingredients

1/2 head of green cabbage, finely sliced

1/2 head of purple cabbage, finely sliced

2 large carrots, shredded

1/4 cup parsley chopped, tightly packed

1 cup mayonnaise

2 tbs apple cider or white wine vinegar

2 tbs stone ground mustard

1/4 cup white sugar

1 tbs celery salt

1/4 tsp ground black pepper

directions

Slice all the vegetables until shredded and thin. Place into large mixing bowl.

Using smaller mixing bowl, combine remaining ingredients and whisk together vigorously, until well-emulsified. Drizzle dressing onto top of vegetable mixture and combine well. Refrigerate for at least 30 minutes to allow flavors to combine. Serve alone or as topping on Pulled Pork Sandwiches.

Recipe adapted from Inspired Taste.

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