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  • David Skarin

Traditional Coleslaw

Updated: Jan 21, 2021

There are a handful of sides that are as traditional as it gets when it comes to barbecue and coleslaw is most definitely on that list. In every barbecue joint across America, some version of coleslaw is served. Why? Because it’s fresh, crisp and crunchy which is a perfect complement to rich and flavor meat.

This recipe has been fine tuned to destroy the store bought premade coleslaw. Once you make your own, you’ll never go back. This slaw is perfect for any barbecue extravaganza. This goes fantastic with pulled pork, fried chicken sandwiches, and is a perfect side to ribs, brisket, etc.

The beauty of homemade coleslaw is that you can customize it anyway you want. You want more dressing? Add more dressing. You like green onions or cashews in your slaw, go for it! This recipe is a fantastic base that works wonderfully on its own but also allows you to play and add whatever your heart desires.


Fast Facts

Category: Appetizers, Sides, Other

Prep Time: 10-15 Minutes

Total Time: 10-15 Minutes


Ingredient List

Base Slaw

  • 4 cups shredded Napa cabbage (You can also use regular green cabbage but I prefer the texture of Napa cabbage)

  • 2 cups shredded red cabbage

  • 1 cup shredded carrots

  • ¼ cup thinly diced red onion


  • 1 cup mayonnaise

  • ¼ cup Dijon mustard

  • ¼ cup fresh lemon juice

  • 2 tablespoons bakers sugar (I prefer bakers sugar as it is much more fine than regular sugar and incorporates very well. That said, regular sugar is fine)

  • 2 teaspoons Everything Seasoning (you can also buy it premade here)

Supply List



Step 1: In a small mixing bowl, make the dressing by combining the mayonnaise, Dijon, lemon juice, sugar and Everything Seasoning.

Step 2: In a large mixing bowl, combine your Napa cabbage, red cabbage, carrots and red onions. Mix thoroughly.

Step 3: Slowly incorporate the dressing to the desired consistency. Remember, you can always add more dressing but you can’t take it away. Add the dressing to the slaw mix and toss well to coat.

TIP: Do not mix the dressing until ready to serve. You want the crisp crunch of the ingredients and if you mix well ahead of time, they will wilt a bit.


Lessons Learned (Note: I will update this section to include your lessons learned from the comment section)


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