Description
This BBQ Coleslaw recipe offers a tangy and sweet twist on traditional coleslaw, featuring a flavorful dressing made with ketchup, vinegar, and Worcestershire sauce. It’s quick to prepare and perfect as a side dish for barbecues, picnics, or any casual meal.
Ingredients
Scale
Coleslaw
- 2 (16-oz) bags coleslaw mix
Dressing
- ½ cup vegetable or canola oil
- â…“ cup ketchup
- ¼ cup white vinegar
- â…“ cup sugar
- 2 tsp salt (or to taste)
- 1 Tbsp dried minced onion flakes
- 1 Tbsp Worcestershire sauce
Instructions
- Combine the coleslaw mix: Place the 2 (16-oz) bags of coleslaw mix into a large bowl, ensuring the cabbage and shredded vegetables are evenly distributed.
- Prepare the dressing: In a medium saucepan, combine vegetable oil, ketchup, white vinegar, sugar, salt, dried minced onion flakes, and Worcestershire sauce. Cook over medium heat, stirring occasionally, just until the sugar dissolves completely. Remove from heat and allow the dressing to cool to room temperature.
- Toss coleslaw with dressing: Once the dressing has cooled, pour it over the coleslaw mix. Toss thoroughly to coat all the vegetables evenly with the dressing.
- Chill before serving: Cover the bowl and refrigerate the coleslaw for at least 4 hours to allow flavors to meld and the cabbage to soften slightly. Serve chilled.
Notes
- For best results, prepare the coleslaw at least 4 hours in advance or overnight to maximize flavor absorption.
- You can substitute apple cider vinegar for white vinegar for a slightly different tang.
- Adjust the sugar and salt to taste, especially if you prefer a sweeter or saltier slaw.
- Keep the coleslaw refrigerated and consume within 3 days for optimal freshness.
- Use fresh coleslaw mix to ensure crispness and avoid sogginess.
