This BBQ Shack slaw reminds of me just that: the kind of great slaw you can get at just about any respectable BBQ joint across this country. Nothing fancy, but cool and fresh, the perfect side dish for a big ole pulled pork sandwich. Or, the perfect topping for any BBQ sandwich or grilled hot dog.
I chopped the slaw ingredients in my food processor, which can be a dangerous thing. I swear it has a big block V8 engine in it. In no time it’ll take a chunk of cabbage and turn it into sawdust. I have to be careful. I had actually intended for this BBQ shack slaw to be a lot more chunky than it came out, but it was still delicious.
Next time I’ll either chop the ingredients by hand or just buy a bag of pre-chopped slaw mix so I don’t have to be so careful with my food processor.
Also try my Delta slaw.
BBQ Shack Slaw
- 1 small head green cabbage cored, coarsely chopped
- 4 medium carrots coarsely chopped
- 1 small sweet onion coarsely chopped
- 1/4 cup apple cider vinegar
- 3 tablespoons ketchup
- 2 tablespoon sugar
- 1 teaspoon or more hot sauce
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup vegetable oil
- 2 teaspoons poppy seeds
- Working in batches, process the cabbage, carrots and onion in a food processor until the desired chop is achieved. Transfer to a large bowl.
- In another bowl whisk together the vinegar, ketchup, sugar, hot sauce, salt and pepper until the sugar dissolves. Whisk in the oil and poppy seeds.
- Pour dressing over the cabbage mix and toss to coat.
- Cover and refrigerate for 2 hours.
- Stir and season with salt and pepper before serving.