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Article: Tangy Coleslaw Recipe

Tangy Coleslaw Recipe

Tangy Coleslaw Recipe

Continuing with the BBQ week recipes, we can't forget about the essential side dishes so, here's a coleslaw recipe with a tangy twist that goes well with BBQ dishes:


  • 1 small head of cabbage (green or purple), finely shredded
  • 2 carrots, grated
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons honey
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Optional add-ins:

  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro or parsley
  • 1/2 cup thinly sliced bell peppers (any colour)


  1. In a large bowl, combine the shredded cabbage, grated carrots, and optional add-ins like red onion, cilantro/parsley, and bell peppers.

  2. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, smoked paprika, garlic powder, salt, and pepper. Adjust the seasoning according to your taste.

  3. Pour the dressing over the cabbage mixture. Toss well to ensure the vegetables are evenly coated with the dressing.

  4. Cover the bowl and refrigerate for at least 1 hour to allow the flavours to meld together. You can refrigerate it longer for even better flavour.

  5. Just before serving, give the coleslaw a final toss and adjust the seasoning if needed. Serve chilled and enjoy it as a delicious side dish with your BBQ meals!

Feel free to adjust the ingredients and quantities based on your personal preferences. Enjoy your BBQ week!


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