A BBQ coleslaw salad is the traditional side for a pulled pork recipe but I think a really good crunchy coleslaw works well at any barbecue cookout and can also be a great healthy option too.
I have to admit that it’s my wife who’s the “Coleslaw Queen” when it comes to barbecue accompaniments and even she will admit that it doesn’t take too much time provided you’re up for some serious grating.
We use this BBQ coleslaw salad recipe and awful lot when we're out catering and it never ceases to amaze us how many compliments we get for serving a freshly grated coleslaw. Then again having tasted some of the dire coleslaw available down my local supermarket I just had to share this one with you.
What makes my coleslaw better than shop bought?
You might have noticed that most food stuffs are sold by weight these days so the heavier a food technologist you can make a product the more profit the manufacturing company can make. Classic ways to add weight are with the addition of water and (worse still) sugar so is it any surprise that shop bought coleslaw is swimming in sauce?
actually another reason why my BBQ coleslaw salad tastes so great and
that's because I don't use straight mayonnaise to bind everything
together...I use Alabama white BBQ sauce.
sample below was prepared by my young daughter and she insisted I use
it for my web page. Hey, what's a father supposed to do?
The raw ingredients in my BBQ coleslaw salad are simple fresh produce however there are allergens in the sauce:
Check the labels of all your ingredients because you may find sulphites in the juices and gluten in the spices.
Preparation Time:- 15 mins (excluding sauce)
Cooking Time:- n/a
Total Time:- 15 mins
Preparation Time:- 10 mins
Resting Time:- overnight
Cooking Time:- N/A
Total Time:- overnight (optional) but 2 hours preferable
Add all the ingredients into a jug and blitz with a hand held food
mixer. Cover and refrigerate overnight to let the flavours come
Get a large salad bowl and throw in the grated vegetables and the sultanas and give everything a mix until you have an even distribution of colour. It's so much easier to mix everything up before you add the wet stuff.
Now add the the sauce and fold it into the mix until all the shredded vegetables have been lightly coated. To finish sprinkle the cayenne on top for color and a little extra kick!
I did say that this was a healthy option but if you want to make it lighter still then use a 50:50 split of Alabama white BBQ sauce with yogurt and to really go to town remember to use low fat yogurt.
As an optional extra, a small amount of shredded red cabbage adds a new colour dimension to the salad too.
Que Fresco Ltd
Barncroft, Kiln Lane
Paythorne. BB7 4JD
Tel: +44 (0) 7814 500755