Coleslaw recipe — fresh BBQ coleslaw

Side dish · The Rub Kitchen
Prep time15 min
Resting time30 min
Servings4–6
DifficultyEasy

Short answer: Finely shred cabbage and carrots, with a creamy dressing of mayonnaise, vinegar, and a pinch of BBQ rub. Let rest for 30 minutes in the refrigerator for the best flavor.

Coleslaw is the classic BBQ side dish that brings everything together. The fresh, creamy salad cools the heat of the rub, cuts through the fat of pulled pork, and gives spare ribs exactly the counterpoint they need.

This recipe is ready in 15 minutes — make it ahead of time so it can soak up the flavors while the meat is on the BBQ.

01

What do you need?

For 4–6 servings:

  • ½ small white cabbage (approx. 500g), finely sliced or shredded
  • 2 carrots, grated
  • 3 tbsp mayonnaise
  • 2 tbsp crème fraîche or sour cream
  • 1 tbsp apple cider vinegar
  • 1 tsp sugar
  • ½ tsp Memphis BBQ rub (or to taste)
  • Salt and pepper
  • Optional: ¼ red onion, finely sliced — fresh parsley
Which cabbage?

White cabbage gives the classic coleslaw. Red cabbage gives a prettier color and a slightly sweeter taste. A mix of both also works perfectly — and looks beautiful on the table.

02

Preparation

  1. Finely slice or shred the cabbage. Coarsely grate the carrots.
  2. In a large bowl, combine: mayonnaise, crème fraîche, apple cider vinegar, sugar, and the BBQ rub.
  3. Add the cabbage, carrots, and optionally red onion. Mix well.
  4. Taste and season with salt, pepper, and extra vinegar or rub.
  5. Cover and refrigerate for at least 30 minutes before serving.
Make it ahead of time

Coleslaw gets better the longer it sits. Make it the morning before the BBQ — that way the cabbage has time to soften and the flavors to meld. Can be made up to 24 hours in advance.

03

Variations

Adjust the coleslaw to your main course:

  • With pulled pork: classic version with Memphis rub — perfect in a bun
  • With spare ribs: add a dash of honey for extra sweetness
  • With Jamaican Jerk chicken: replace vinegar with lime juice, add cilantro
  • Light version: replace mayonnaise with Greek yogurt
Read also

More BBQ side dishes

→ Grilled corn on the BBQ → Spare ribs recipe — the 3-2-1 method → Pulled pork recipe — step by step → Jamaican Jerk chicken on the BBQ

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