I’ve never really been a fan of coleslaw, except for the Colonel’s (KFC) but this recipe is a winner! Most of the time I just overlook the little cup of coleslaw that comes with the BBQ plate because it isn’t very good. I noticed my husband was always ordering the Carolina BBQ pulled pork sandwiches at our favorite BBQ joint. He said he liked the crunch of the slaw with the pulled pork. Then again, he’s been known to put chips on any sandwich for “crunch”.
I decided to make the slaw myself to go with these Buffalo Chicken Sandwiches and it was a super hit with him. I am not one for coleslaw on my sandwich but I tried it and will admit, that extra crunch made the sandwich even better. Mix up a batch in the morning or even the night before and it’s ready when your meal is. If you’re worried about the sugar content in this recipe, simply start with the 1/4 cup and taste; adding more till it’s at your perfect taste. I tend to use a little more than 1/4 cup but have made it with as much as the 1/2 cup. My husband tends to like it on the sweeter side and I do not; so I compromise somewhere in the middle. I added poppy seeds to the slaw for a bit of a pop. I remember having coleslaw this way once at a cookout and it was delicious. This creamy coleslaw keeps its crunch and has a slightly sweetened, vinegar spiked mayonnaise dressing. The recipe is super simple to put together and is perfect for all of your Summer BBQ menus or every day side dish.
- 1 16 oz bag coleslaw mix
- 2 tbsp diced red onion
- 2/3 cup mayonnaise
- 3 tbsp vegetable oil
- 1/3 - 1/2 cup white sugar depends on your tastes
- 1 tbsp white vinegar
- 1/4 tsp salt
- 1/2 tsp poppy seeds
- In a large mixing bowl,combine the coleslaw mix and diced red onion.
- In a small bowl, whisk together the salad dressing, oil, sugar, vinegar, salt, and poppy seeds until well blended.
- Pour dressing mixture over coleslaw mix and toss well to coat.
- Chill for at least 2 - 3 hours before enjoying.