Dinosaur Barbeque Coleslaw Recipe
Try the Dinosaur Barbeque Coleslaw Recipe with crisp cabbage, grated carrots, creamy mayo, apple cider vinegar, and a touch of sweetness.
Equipment
- Large mixing bowl
- Sharp chef’s knife or mandoline slicer
- Cutting board
- Box grater (for carrots)
- Small mixing bowl (for dressing)
- Whisk
- Measuring cups and spoons.
- Rubber spatula or wooden spoon.
- Airtight container for chilling
Ingredients
- 6 cups finely shredded green cabbage about 1 medium head
- 1 cup finely shredded red cabbage
- 1 cup grated carrots about 2 medium carrots
- 1 cup full-fat mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon white vinegar optional, for extra tang
- 2 tablespoons granulated sugar
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon celery seed
- 1 tablespoon finely grated onion or 1 teaspoon onion powder
Optional additions:
- 1 teaspoon Dijon mustard for subtle depth
- 1 tablespoon lemon juice for brightness
Instructions
Step 1: Prepare the Vegetables
- Start by removing the outer leaves of the cabbage. Cut the cabbage in half, then into quarters. Remove the tough core from each quarter. Using a sharp knife or mandoline, slice the cabbage as thinly as possible. Thin slices are key to achieving that signature texture of the Dinosaur Barbeque Coleslaw Recipe.
- Place the shredded green cabbage into a large mixing bowl. Add the shredded red cabbage and grated carrots. Toss them together lightly with your hands or a spoon to distribute the colors evenly.
Step 2: Make the Dressing
- In a separate small bowl, add the mayonnaise, apple cider vinegar, and white vinegar if using. Whisk until smooth. Stir in the sugar, salt, black pepper, celery seed, and grated onion. If you are using Dijon mustard or lemon juice, add them now.
- Taste the dressing. This is important. It should taste slightly stronger than you want the final slaw to be, because once it coats the cabbage, the flavors will mellow. Adjust salt, sugar, or vinegar as needed.
Step 3: Combine and Toss
- Pour the dressing over the cabbage mixture. Using a rubber spatula or large spoon, gently fold everything together. Make sure every strand of cabbage is coated but not swimming in dressing.
Step 4: Chill
- Cover the bowl with plastic wrap or transfer the coleslaw to an airtight container. Refrigerate for at least 1 hour, preferably 2 hours. This resting time allows the cabbage to soften slightly and the flavors to blend beautifully.
Step 5: Final Taste and Serve
- Before serving, give the slaw a good stir. Taste and adjust seasoning if needed. Sometimes I add a tiny splash of vinegar right before serving to wake it up again. Serve cold alongside ribs, pulled pork, grilled chicken, or even tucked into sandwiches.