Cookout Coleslaw
A crisp no mayo cookout coleslaw with hand-cut shredded cabbage, ribboned carrots, shredded radish, and a tangy dill pickle brine dressing. Built to hold up at any picnic, BBQ, or cookout.
Ingredients
For the slaw:
- 8 cups thinly hand-cut green cabbage about 1½ pounds, roughly ¾ of a medium head
- 6 to 8 medium radishes to equal one cup shredded
- 2 medium carrots about 6 ounces
For the dressing:
- ⅓ cup white wine or champagne vinegar apple cider vinegar or white vinegar work too
- 2 tablespoons dill pickle brine
- 3 tablespoons extra virgin olive oil
- 1 tablespoon granulated sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon celery seed
- ½ teaspoon onion powder
- ¾ teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
Instructions
- In a large bowl, vigorously whisk together the dressing ingredients (vinegar, pickle brine, olive oil, sugar, Dijon, celery seed, onion powder, salt, and pepper) until the sugar has dissolved.
- Shred the radishes in a food processor until you have about 1 cup. Add to the bowl with the dressing.
- Peel the outer skin off the carrots and discard. Then continue peeling the carrots into long ribbons with a vegetable peeler. Add to the bowl.
- Add the cabbage to the bowl. Toss with tongs until everything is evenly coated, lifting from the bottom and turning so the dressing works its way through the pile. Give it a couple of minutes of tossing, the cabbage will start to relax and take on the dressing.
- Cover and refrigerate for at least 30 minutes before serving so the flavors come together. Toss again right before serving. Transfer leftovers to an airtight container and keep in the fridge for up to 3 days.
Tried this recipe?Let us know how it was!
