Crunchy Slaw

When it comes to BBQ side dishes the most popular are potato salad and coleslaw. And when it comes to coleslaw, it is either mayonnaise based or vinegar based. This particular slaw recipe is of the no mayo variety – which is what makes is a Crunchy Slaw! Perfect for pulled pork sliders or sandwiches.

If you want to take the quick route on making this slaw, you could use one of those pre-mixed and shredded coleslaw mix – just toss the included dressing if it has it. If you do get the heads of cabbage and shred it yourself, be sure that you have a very sharp knife to get it finely shredded. If the pieces are too thick, you will not get the right texture for a true slaw. You also want to make sure that you are getting the cabbage, carrots, and red onion to roughly the same thickness.

Caraway seeds are the key ingredient to this dressing. If you don’t normally use these two items, you are going to be looking for way more uses for them once you try this. Caraway is most often associated with the flavors of rye bread. It is also know as Persian Cumin or Meridian Fennel – to give you an idea of the flavor it produces.

This is one of those slaw recipes that can be eaten on its own or makes a great topper for hot dogs, brats, burgers, pulled pork slides, shredded chicken sandwiches, the list just keeps going. It is simple and quick to through together, you’ll be glad you made it come meal time.

Now Let’s Get Cookin’!

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Crunchy Slaw

A crunchy slaw made with cabbage, onions and carrots in a caraway vinaigrette

Course Side Dish

Cuisine American, BBQ

Keyword caraway seeds, carrots, cole slaw, crispy slaw, onions

Prep Time 10 minutes minutes

Refrigerator Time 1 hour hour

Servings 6

Equipment

• 1 Slow Cooker at least 6 qts

Ingredients

• 2 cups Red Cabbage shredded
• 2 cups Green Cabbage shredded
• 1 cup Carrots shredded
• ½ Red Onion thinly sliced
• ½ cup Oil
• ¼ cup Apple Cider Vinegar
• ¼ cup Honey
• 1 tsp Celery Salt
• 1 tsp Caraway Seeds
• 1 tsp Pepper

Instructions

• Combine slaw ingredients in an airtight container. Seal lid and place in refrigerator for at least one hour before serving. It will keep for up to 5 days.