Smoky BBQ Coleslaw

A crunchy, creamy cabbage slaw with classic smoky BBQ flavours. Perfect as a side for pulled pork or brisket, with a lighter alternative that maintains the authentic taste while reducing calories.

4.8

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Kcal:

210g

Protein:

Fat:

18g

Carbohydrates:

11g

Serving size:

100g

Prep:

15 Mins

Cook:

N/A

Total:

1 Hr

Ingredients

1 medium head green cabbage 900 g (2 pounds), finely shredded

‍
2 medium carrots (200 g), grated

‍
1 cup (230 g) mayonnaise

‍
1/4 cup (60 ml) fresh lemon juice

‍
2 tablespoons (30 g) granulated sugar

‍
1 tablespoon (15 g) dijon mustard

‍
2 teaspoons (10 g) celery seeds

‍
1 teaspoon (5 g) kosher salt

‍
1 teaspoon (5 g) black pepper

‍
1/2 teaspoon (2.5 g) smoked paprika

Cooking Instructions

Step 1:
‍In a large bowl, combine 2 pounds (900 g) shredded cabbage and 200 g grated carrots, tossing them together to mix well.

Step 2:
‍In a separate medium bowl, whisk together 1 cup (230 g) mayonnaise, 1/4 cup (60 ml) fresh lemon juice, 2 tablespoons (30 g) sugar, and 1 tablespoon (15 g) dijon mustard until smooth.

Step 3:
‍Add 2 teaspoons (10 g) celery seeds, 1 teaspoon (5 g) kosher salt, 1 teaspoon (5 g) black pepper, and 1/2 teaspoon (2.5 g) smoked paprika to the dressing mixture, whisking until fully incorporated.

Step 5:
‍Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving, allowing flavours to meld together and vegetables to soften further.

Step 6:
‍Before serving, toss the coleslaw again and taste, adjusting salt and pepper if needed

Kcal:

115

Protein:

Fat:

Carbohydrates:

11g

Serving size:

100g

Prep:

15 Mins

Cook:

N/A

Total:

1 Hr

Ingredients

1 medium head green cabbage 900 g (2 pounds), finely shredded

‍
2 medium carrots (200 g), grated

‍
1/2 cup (115 g) light mayonnaise

‍
1/4 cup (60 g) plain non-fat Greek yogurt

‍
1/4 cup (60 ml) fresh lime juice

‍
1 tablespoon (15 g) monk fruit sweetener

‍
1 tablespoon (15 g) dijon mustard

‍
2 teaspoons (10 g) celery seeds

‍
1 teaspoon (5 g) kosher salt

‍
1 teaspoon (5 g) black pepper

‍
1/2 cup (115 g) small-curd cottage cheese (Optional: for protein boost)

Cooking Instructions

Step 1:
‍In a large bowl, combine 2 pounds (900 g) shredded cabbage and 200 g grated carrots, tossing them together to mix well.

Step 2:
‍In a separate medium bowl, whisk together 1/2 cup (115 g) light mayonnaise, 1/4 cup (60 g) non-fat Greek yogurt, 1/4 cup (60 ml) fresh lime juice, and 1 tablespoon (15 g) monk fruit sweetener until smooth.

Step 3:
‍Add 1 tablespoon (15 g) dijon mustard, 2 teaspoons (10 g) celery seeds, 1 teaspoon (5 g) kosher salt, and 1 teaspoon (5 g) black pepper to the dressing mixture, whisking until fully incorporated.

Step 4:
‍Pour the dressing over the cabbage and carrot mixture, then use your clean hands to thoroughly mix, massaging and squeezing the vegetables to help break down their tough fibers while coating them evenly with dressing. (Optional: For a protein boost, gently fold in 1/2 cup (115 g) small-curd cottage cheese after hand mixing.)

Step 5:
‍Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving, allowing flavours to meld together and vegetables to soften further.

Step 6:
‍Before serving, toss the coleslaw again and taste, adjusting salt and pepper if needed

Smoky BBQ Coleslaw

What additional ingredients can I add to this coleslaw to create interesting flavour variations?

Try adding 1 diced apple (about 150g) or 1 cup (150g) of fresh pineapple chunks for a sweet-smoky contrast that pairs beautifully with BBQ meats. For a southwestern twist, incorporate 1 finely diced jalapeño and 1/2 cup (80g) of grilled corn kernels. Crisp vegetables like 1/4 cup (40g) thinly sliced radishes or 1/2 cup (50g) julienned jicama add excellent textural variation.

Can I substitute the mayonnaise in the traditional recipe for something else while maintaining the creamy texture?

You can replace half the mayonnaise (115g) with mashed avocado for a different healthy fat profile while maintaining creaminess. For a tangy alternative, substitute up to 1/3 cup (75g) of the mayonnaise with sour cream or full-fat Greek yogurt, adjusting the lemon juice slightly to balance acidity. These substitutions will alter the flavour profile somewhat, but they preserve the essential creamy texture that makes this coleslaw special while reducing overall calories by approximately 30-40%.

What's the most common mistake people make when preparing this coleslaw?

The biggest mistake is skipping the crucial massaging step (Step 4), which helps break down the cabbage's rigid cell structure. Spend at least 2-3 minutes really working the dressing into the vegetables with your hands, squeezing and crushing gently. Another common error is using pre-shredded cabbage, which often has preservatives and is too thick for proper dressing absorption. For best results, shred your own cabbage thinly (1/8 inch/3mm thickness) with a sharp knife or mandoline for optimal texture and flavour integration.

How does this coleslaw fit into a high-protein fitness diet, and can I make it more protein-rich?

The low-calorie version provides a better macronutrient profile for fitness enthusiasts with 3g protein per 100g serving versus 2g in the traditional version. For added protein without compromising flavour, increase the cottage cheese to 3/4 cup (170g) or add 2 tablespoons (30g) of hemp seeds to introduce 6-7g of additional complete protein. Research shows cabbage contains compounds that may reduce exercise-induced inflammation, making this a functional food that supports recovery when paired with your protein source of choice.

What's the best way to store leftover coleslaw and revive it when it gets soggy?

Store leftover coleslaw in an airtight container for up to 3 days in the refrigerator at 40°F (4°C) or below. To minimize sogginess, place a paper towel on top of the coleslaw to absorb excess moisture before sealing the container. When ready to serve again, drain any accumulated liquid, then refresh with 1-2 teaspoons (5-10ml) each of fresh lemon juice and olive oil, plus a pinch of salt. For best results with larger batches, consider storing the vegetables and dressing separately, combining only what you'll eat immediately to maintain the perfect crisp texture.