Fresh Cabbage and Carrot Coleslaw
Fresh Cabbage and Carrot Coleslaw is a easy American recipe that serves 6. 150 calories per serving. Recipe by Smoked BBQ Source on YouTube.
Prep: 20 min | Cook: PT0M | Total: 30 min
Cost: $5.70 total, $0.95 per serving
Ingredients
- 2 cups Green Cabbage (shredded thinly)
- 2 cups Red Cabbage (shredded thinly)
- 1 cup Carrots (grated)
- 1 cup Mayonnaise (full‑fat for best flavor)
- 2 tablespoons Dijon Mustard
- 2 tablespoons Apple Cider Vinegar
- 1 tablespoon Sugar
- 1 teaspoon Salt
- ½ teaspoon Black Pepper (freshly ground)
- 1 clove Garlic (minced)
Instructions
Shred Cabbage
Remove outer leaves, quarter the green and red cabbage, then slice thinly on a cutting board using a sharp knife.
Time: PT5M
Grate Carrots
Peel the carrot and grate using the large holes of a box grater into a bowl.
Time: PT3M
Prepare Dressing
In a separate small bowl combine mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, pepper, and minced garlic. Whisk until smooth.
Time: PT5M
Combine and Toss
Add the shredded cabbage and grated carrots to the large mixing bowl, pour the dressing over, and toss thoroughly until everything is evenly coated.
Time: PT5M
Chill
Transfer the coleslaw to an airtight container, seal, and refrigerate for at least 2 hours before serving.
Time: PT0M
Nutrition Facts
- Calories
- 150
- Protein
- 2g
- Carbohydrates
- 12g
- Fat
- 10g
- Fiber
- 3g
Dietary info: Vegetarian, Gluten-Free
Allergens: Eggs
Ingredient Substitutions
- Instead of Green Cabbage: Savoy cabbage
- Instead of Red Cabbage: Purple cabbage
- Instead of Carrots: Jicama, julienned
- Instead of Mayonnaise: Greek yogurt, vegan mayo
- Instead of Dijon Mustard: Stone‑ground mustard
- Instead of Apple Cider Vinegar: White wine vinegar
- Instead of Sugar: Honey, maple syrup
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Garlic: Garlic powder (¼ tsp)
Equipment Needed
- Sharp Knife
- Cutting Board
- Box Grater
- Large Mixing Bowl
- Whisk or Spoon
- Airtight Storage Container
Critical Steps — Do Not Skip
- Shred cabbage finely for proper texture.
- Grate carrots to match cabbage size.
- Mix dressing until smooth to avoid lumps.
- Toss vegetables thoroughly for even coating.
- Refrigerate for at least 2 hours for flavor development.
Chef Tips from the Video
- Use a mix of green and red cabbage for a vibrant color contrast.
- Let the coleslaw rest in the fridge for at least 2 hours; the flavors meld and the texture softens.
Troubleshooting
Cabbage releases too much liquid and the coleslaw becomes soggy.
After shredding, place the cabbage in a clean kitchen towel and squeeze out excess moisture before mixing.
Dressing is too thick.
Thin it with a teaspoon of apple cider vinegar or a splash of cold water until desired consistency.
Storage
Refrigerator: Up to 3 days in an airtight container.
Freezer: Not recommended; texture degrades.
Room temperature: Serve chilled; do not leave out more than 2 hours.
Make-Ahead Tips
- Prepare the coleslaw a day ahead and keep refrigerated; flavors improve.
- Make the dressing in advance, store in a sealed jar, and combine just before serving.
Frequently Asked Questions
What is the cultural significance and history of coleslaw in American barbecue cuisine?
Coleslaw has been a staple side at American barbecues since the early 20th century, originating from European cabbage salads and adapting to the sweet‑tangy flavors favored in Southern cooking. It provides a cool, crunchy contrast to smoky meats.
What are the traditional regional variations of coleslaw in the United States?
In the South, coleslaw often includes a sweeter dressing with sugar and sometimes a touch of hot sauce. In the Midwest, a vinegar‑based “German” coleslaw is common, while the West Coast favors lighter, mayo‑light versions with added fruits like apples.
How is coleslaw traditionally served alongside barbecue in Southern cuisine?
Southern barbecue typically serves coleslaw on the plate or in a small bowl beside smoked ribs, brisket, or pulled pork. It can also be piled on top of sandwiches to add crunch and balance the richness of the meat.
What occasions or celebrations is coleslaw traditionally associated with in American culture?
Coleslaw appears at summer cookouts, Fourth of July picnics, family reunions, and holiday barbecues such as Memorial Day and Labor Day gatherings, where it complements grilled or smoked dishes.
What authentic traditional ingredients are used in classic American coleslaw versus acceptable substitutes?
Traditional ingredients include green and red cabbage, carrots, mayonnaise, Dijon or yellow mustard, apple cider vinegar, sugar, salt, pepper, and garlic. Substitutes can be Greek yogurt for mayo, honey for sugar, or lemon juice for vinegar while keeping the flavor profile similar.
What other American barbecue dishes pair well with this fresh cabbage and carrot coleslaw?
It pairs perfectly with smoked ribs, pulled pork, brisket, grilled chicken, baked beans, corn on the cob, and even a classic cheeseburger for a balanced plate.
What makes this coleslaw special or unique in the context of Smoked BBQ Source’s barbecue recipes?
Smoked BBQ Source emphasizes fresh, uncanned vegetables and a balanced sweet‑tangy dressing that complements smoky flavors without overwhelming them, staying true to the channel’s focus on simple, high‑impact side dishes.
What are the most common mistakes to avoid when making this coleslaw?
Common mistakes include over‑salting the dressing, not draining excess cabbage moisture, and serving the coleslaw immediately without chilling, which prevents the flavors from melding.
Why does this coleslaw recipe use mayonnaise and Dijon mustard instead of a vinegar‑only dressing?
The mayo provides a creamy body that carries the mustard’s sharpness and the vinegar’s acidity, creating a balanced texture and flavor that pairs better with smoky barbecue than a thin vinaigrette would.
What does the YouTube channel Smoked BBQ Source specialize in?
The YouTube channel Smoked BBQ Source specializes in straightforward, wood‑smoked barbecue techniques, side dishes, and tips for home cooks who want to elevate their backyard grilling with authentic flavors.
Last updated: August 21, 2026
