Hickory Smoke Coleslaw

Hickory Smoke Coleslaw

  • Prep: 15 min
  • Cook Time:
  • Total: 15 min
  • Serving: 8

Coleslaw is a quintessential accompaniment for barbecue and a delightful side or topping for hearty sandwiches.


  • Slaw
  • 1, 8 ounce head of red cabbage (about 3 to 4 cups shredded)
  • 1, 8 ounce head of green cabbage (about 3 to 4 cups shredded)
  • 1 cup shredded carrots
  • 1 cup finely chopped green onions (white and green parts)
  • Dressing
  • 1/4 cup cider vinegar
  • 2 teaspoons sugar
  • 1 cup reduced-fat mayonnaise (or more for a creamier slaw)
  • 3 tablespoons hickory smoked mustard
  • 1 tablespoon celery seed
  • 1/4 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste


  1. Coarsely cut cabbage or finely shred, depending on your preference.
  2. Coarser cut slaw stays crisper.
  3. Place in a very large bowl with carrots and green onions, tossing to combine.
  4. In a small bowl, combine vinegar and sugar, stirring until sugar dissolves.
  5. Whisk in mayonnaise, mustard, celery seeds, salt and pepper.
  6. Stir dressing into cabbage mixture.
  7. Taste and adjust the seasonings.
  8. Cover and refrigerate for at least an hour to marry the flavors.
  9. Serve cold and keep leftovers stored in the refrigerator.

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