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.
Ingredients
- 1 head of cabbage green or purple
- 2 carrots peeled
- 1 cup mayonnaise
- ¼ 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
- Start by preheating your smoker to 225°F. While the smoker is heating up, move on to the next step.
- 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
- 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
- Toss the shredded cabbage and carrots into the bowl with the dressing. Mix until the veggies are evenly coated with the dressing.
- 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.
- Periodically check on the coleslaw and give it a gentle stir to ensure even smoking.
Serving
- 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.
- Serve the smoked coleslaw alongside your favorite BBQ dishes, sandwiches, or grilled meats. Garnish with a sprinkle of fresh herbs if desired.