Big Sur Barbecue Coleslaw
Thomas J. Story
AuthorBig Sur Smokehouse
The secret ingredient in this slaw that gives it sweetness and a slight chile kick is the Thai mae ploy sauce.
 
This recipe, and others like it, can be found in the article Your Barbecue Just Got Better: 7 Recipes for an Epic Summer Feast.

How to Make It

1

Shred the cabbages and carrots, chop the green onions, and add to a bowl.

2

Add the rest of the ingredients to the bowl and mix with your hands. Be sure to “crunch” the cabbage a little bit.

3

Cover and let sit in the fridge for at least 2 hours to let the flavors fully incorporate.

Ingredients

 1 medium head green cabbage, shredded
 ¼ medium head red cabbage, shredded
 ½ cup carrots, shredded
 ¼ cup green onion, chopped
 ¼ cup mae ploy sauce
 ½ cup mayonnaise
 ¼ cup apple cider vinegar
 kosher salt, to taste
 freshly ground black pepper, to taste

Directions

1

Shred the cabbages and carrots, chop the green onions, and add to a bowl.

2

Add the rest of the ingredients to the bowl and mix with your hands. Be sure to “crunch” the cabbage a little bit.

3

Cover and let sit in the fridge for at least 2 hours to let the flavors fully incorporate.

Smokehouse Coleslaw

Search All of Sunset's Recipes