White BBQ Coleslaw

As picnic season approaches, I love having grab-and-go salads in our cooler to enjoy. Coleslaw has always been one of my favorite side dishes – it’s crunchy and tangy and goes really well with grilled meats. The sauce for this coleslaw mimics white BBQ sauce (aka Alabama white sauce). It’s not a sweet sauce like other BBQ sauces – instead it is more creamy, peppery and has a bite from the horseradish. This sauce also works really well as a marinade for grilled chicken or pork.

1. Combine the sauce ingredients in a large mixing bowl.

2. Add cabbage, carrots, bell peppers and toasted almonds to the bowl and toss to combine.

3. Serve immediately or keep cold until ready to serve. Will keep in an airtight container in the fridge for up to 3 days.

White BBQ Coleslaw

Serves 8

All you need:

Sauce –

1 cup olive oil mayo

1/4 cup apple cider vinegar

Juice of 1/2 lemon

1 tablespoon horseradish

2 teaspoons Dijon mustard

1 teaspoon black pepper

1 teaspoon salt

1 teaspoon sugar

2 peeled garlic cloves, minced

1/2 small green cabbage, thinly sliced

1/2 small red cabbage, thinly sliced

1 cup shredded carrot

1 yellow bell pepper, thinly sliced

1 red bell pepper, thinly sliced

1/2 cup toasted slivered almonds

All you do:

1. Combine the sauce ingredients in a large mixing bowl.
2. Add cabbage, carrots, bell pepper and toasted almonds to the bowl and toss to combine.
3. Serve immediately or keep cold until ready to serve. Will keep in an airtight container in the fridge for up to 3 days.