Zesty Barbecue Coleslaw

Ingredients

• 1 head Green Cabbage (Whole head, about 2 lb, shredded thinly)
• 0.5 head Red Cabbage (Half head, about 1 lb, shredded thinly)
• 2 large Carrots (Grated fine, about 1 cup shredded)
• 1 small Red Onion (Grated fine, about ½ cup shredded)
• 1 cup Mayonnaise (Full‑fat, Best Foods (Hellmann's) brand)
• 0.25 cup Dijon Mustard (Smooth, adds punchy heat)
• 0.25 cup Lemon Juice (Freshly squeezed)
• 2 tablespoons Sugar (Granulated)
• 1 teaspoon Celery Seed
• 1 teaspoon Poppy Seeds
• to taste Salt (Prefer kosher or sea salt)
• to taste Cracked Black Pepper (Freshly cracked)

Instructions

1. Shred Green Cabbage

   Cut the green cabbage head in half, then each half in half again. Lay a quarter flat and run a chef's knife across the top to create thin shreds.

   Time: PT5M

2. Shred Red Cabbage

   Repeat the same process with half a head of red cabbage to get bright pink shreds.

   Time: PT3M

3. Grate Carrots

   Using the fine side of the grater, grate the carrots into thin ribbons (about 1 cup).

   Time: PT2M

4. Grate Red Onion

   Grate the small red onion on the fine side of the grater until it almost disappears into the mix.

   Time: PT2M

5. Combine Dressing Ingredients

   In a separate bowl, whisk together 1 cup full‑fat mayonnaise, ¼ cup Dijon mustard, ¼ cup fresh lemon juice, 2 tbsp sugar, 1 tsp celery seed, 1 tsp poppy seeds, then season with salt and cracked black pepper to taste.

   Time: PT5M

6. Store Dressing (Optional)

   If not assembling immediately, cover the dressing bowl and refrigerate until needed.

   Time: PT0M

7. Toss Coleslaw Just Before Serving

   Place all shredded vegetables in a large bowl, pour the dressing over them, and gently toss until evenly coated. Avoid bruising the cabbage.

   Time: PT3M

8. Serve Immediately

   Transfer the coleslaw to a serving platter and enjoy alongside your barbecue favorites.

   Time: PT0M

Nutrition Facts

Calories

200

Protein

1 g

Carbohydrates

12 g

Fat

18 g

Fiber

3 g