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Coleslaw made just for a barbecue

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Happy Memorial Day! This officially begins the summer barbecuing season! Now that it's off and running, you may be planning a barbecue today, which will mean you'll need dishes that will complement the main course. In the southeast, a barbecue isn't complete without a certain salad, and that's slaw.

When it comes down to serving barbecue, many people prefer a "barbecued slaw." This is a slaw that has a tomato base, along with numerous spices to give it a tangy, sweet or sour flavor. Different cooks prepare this slaw different ways. Some cooks also prefer to make a sauce-based slaw and some cooks make a mayonnaise-based slaw. There are even some cooks that serve this slaw heated and others prefer to serve it cold.

I'm sharing a recipe for "Ceil's Barbecue Slaw" today. This slaw is named for Ceil Jenkins, who was a good friend of my mother and father for years. Ceil and my mother often shared recipes with each other and this is one of them. This slaw has a mayonnaise dressing, as well as ingredients to give it a definite barbecued taste. This isn't a spicy-hot slaw, but if you prefer a slaw with more "heat" to it, feel free to adjust the seasonings accordingly.

You'll see that in the recipe, it calls for "Heinz 57" sauce, as well as "Texas Pete" sauce. These are ingredients you don't see in many recipes for barbecued slaw, yet they lend a unique flavor. All you do is mix the ingredients, chill and it's ready to go!

Earlier this spring, I shared some recipes that were designed for barbecuing. Here are the links, in the event you missed those:

http://www.examiner.com/article/the-barbecue-season-is-underway

http://www.examiner.com/article/great-grilled-vegetables

http://www.examiner.com/article/grilling-the-mexican-way

http://www.examiner.com/article/grilling-pork-with-the-flavor-of-hawaii

No matter when you'll be barbecuing this summer, try including this slaw to highlight the occasion!

CEIL'S BARBECUED SLAW

  • 1 large head cabbage, grated
  • 1 tbls. prepared mustard
  • 3 tbls. Heinz 57 sauce
  • 1/4 c. sugar
  • salt & pepper to taste
  • 1 cup ketchup
  • a dash of Texas Pete sauce
  • 1/2 cup mayonnaise
  • 3 tbls. vinegar

Place cabbage in a large container that can be covered. Combine remaining ingredients and pour over the cabbage, mixing well. Cover and chill. This slaw will keep 2 to 3 weeks in an air-tight container under refrigeration. Serves 8-10.

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