Smoked Coleslaw

Today we’re diving into the smoky, crunchy, and downright delicious world of smoked coleslaw! You heard me right, coleslaw… but with a twist. Picture this: crisp cabbage, shredded carrots, and tangy dressing, all kissed by the tantalizing flavor of the smoker. Trust me, once you try this, you’ll never look at coleslaw the same way again. So, let’s roll up our sleeves and get smokin’!

How to Make Smoked Coleslaw

First things first, let’s round up our ingredients. You’ll need a head of cabbage (green or purple, take your pick), some carrots, mayo, apple cider vinegar, a touch of honey, and of course, your favorite seasonings. Now, grab your trusty smoker and let’s get to work!

1. Prep the Veggies: Start by shredding your cabbage and carrots. You want those veggies nice and thin for maximum crunchiness.
2. Mix the Dressing: In a bowl, whisk together the mayo, apple cider vinegar, honey, and whatever seasonings tickle your fancy. Don’t be shy with the seasoning – this is where you can really amp up the flavor.
3. Smoke ‘Em: Fire up your smoker and set it to around 225°F. As for the wood or pellets, you’ve got options. Hickory will give you a classic smoky flavor, while applewood adds a hint of sweetness. Take your pick and let the magic happen.
4. Combine and Chill: Toss your shredded veggies with the dressing until everything is coated evenly. Pop it in the fridge for a bit to let those flavors mingle and marry.
5. Serve and Enjoy: Once your smoked coleslaw has chilled out for a bit, it’s time to dig in! Serve it up alongside your favorite BBQ dishes, burgers, or heck, even straight out of the bowl. It’s that good.

What type of wood/pellets to use for this recipe?

Ah, the age-old question: what wood should you use for smoking coleslaw? Well, my friends, the choice is yours! Hickory, applewood, cherry – they all bring their own unique flavor to the party. Personally, I’m partial to hickory for that classic smoky kick, but feel free to experiment and find what tickles your taste buds.

Additional Tips

Now, before you go firing up the smoker, let me drop some knowledge bombs on you. First off, make sure your veggies are nice and dry before you toss them with the dressing. Excess moisture can make your coleslaw go limp, and nobody wants that. Also, don’t be afraid to get creative with your seasonings! Smoked paprika, garlic powder, a dash of hot sauce – the sky’s the limit.

What to Serve

So, you’ve got your smoked coleslaw all ready to go, but what should you serve it with? Well, my friend, the possibilities are endless. Pair it with some juicy smoked ribs, pile it high on a pulled pork sandwich, or heck, just eat it straight out of the bowl with a fork. No judgment here.

What to Do with Leftovers

Now, let’s talk leftovers. If you somehow manage to have any smoked coleslaw left (hey, it happens to the best of us), fear not! This stuff actually gets better with time. Use it as a topping for tacos, mix it into a pasta salad, or heck, just eat it straight out of the container. Like I said, no judgment.

Overall, folks, making smoked coleslaw is easier than you might think, and the results are downright addictive. So fire up that smoker, grab your veggies, and get ready to elevate your coleslaw game to new heights. And remember, when in doubt, just add more bacon. Thanks for tuning in, and happy smokin’!

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Smoked Coleslaw

Looking for a mouthwatering smoked coleslaw recipe? Look no further! Learn how to add a flavorful twist to your side dish repertoire today.

Course Side Dish

Prep Time 15 minutes

Cook Time 1 hour

Servings 6

Ingredients

• 1 head of cabbage green or purple
• 2 carrots peeled
• 1 cup mayonnaise
• 1/4 cup apple cider vinegar
• 2 tablespoons honey
• Salt and pepper to taste
• Optional seasonings: smoked paprika garlic powder, hot sauce
• Wood chips or pellets for smoking hickory, applewood, cherry

Instructions

Preparing the Veggies

1. Start by preheating your smoker to 225°F. While the smoker is heating up, move on to the next step.
2. Using a sharp knife or a food processor, finely shred the cabbage and carrots. Aim for thin, uniform pieces for the best texture.

Making the Dressing

1. In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, honey, and any optional seasonings you desire. Season with salt and pepper to taste. Adjust the seasoning to your preference.

Smoking the Coleslaw

1. Toss the shredded cabbage and carrots into the bowl with the dressing. Mix until the veggies are evenly coated with the dressing.
2. Spread the dressed coleslaw evenly on a piece of aluminum foil. Place the foil packet directly on the smoker rack. Close the smoker lid and let the coleslaw smoke for about 1 hour, or until it reaches your desired level of smokiness.
3. Periodically check on the coleslaw and give it a gentle stir to ensure even smoking.

Serving

1. Once the coleslaw has finished smoking, remove it from the smoker and let it cool slightly. For optimal flavor, refrigerate the smoked coleslaw for at least 30 minutes before serving.
2. Serve the smoked coleslaw alongside your favorite BBQ dishes, sandwiches, or grilled meats. Garnish with a sprinkle of fresh herbs if desired.