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Coleslaw for Everyone
This beloved side dish is the perfect complement to barbecue.
By Kate Nicholson / Photographs: Ralph Anderson and Beth Dreiling
   
  Cabbage, Carrot, and Bell Pepper Coleslaw (back) for a hint of sweet or Toasted Cumin-Celery Seed Coleslaw (front) for a slightly nutty flavor.
   
   
  Dill pickle juice brings the boost of flavor to Tangy-Creamy Coleslaw.


Slaw Recipes:
1. Toasted Cumin-Celery Seed Coleslaw
2. Southwest-Style Coleslaw
3. Buttermilk Dressing Coleslaw
4. Piedmont-Style Coleslaw
5. Horseradish-Mayonnaise Coleslaw
6. Cabbage, Carrot, and Bell Pepper Coleslaw
7. Tangy-Creamy Coleslaw

I don't believe there's a barbecue groupie around who wouldn't agree that coleslaw is very much a part of 'cue culture. Any well-respected barbecue establishment considers great slaw an asset. Granted, this side may not be front and center on the menu, but it definitely rates as a major player in the barbecue accompaniment world.

As with the meat, many opinions exist on what ingredients are considered essential for proper coleslaw. Lines are drawn about whether a slaw should be mayonnaise or vinegar based. But no matter what you prefer, there is a recipe amid our collection that is sure to satisfy your tastes.

Cabbage Tips
  • Remove outer leaves from cabbage before rinsing.
  • A food processor makes quick work of shredding and grating cabbage. If you don't have one, a box grater works fine.
  • Your coleslaw might appear dry just after you have tossed it with the dressing, but it will moisten as the cabbage releases its liquid while chilling.
  • Keep these approximate weights in mind when buying cabbage.

    1 small green cabbage=about 1 1/2 pounds
    1 medium-size green cabbage=about 3 1/2 pounds
    1 small red cabbage=about 3/4 pound
    1 small savoy cabbage=about 1 pound

  • Packaged shredded cabbage and finely shredded cabbage are available at most grocery stores. Finely shredded cabbage is sometimes referred to as "angel-hair" on the package because its texture is similar to angel-hair pasta.

About the Author:
Kate Nicholson has fond memories of her dad smoking whole chickens on Sunday afternoons when she was growing up in Louisiana.

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