October 09, 2020

Whether you're a fan of coleslaw or not it is a must at any neighborhood BBQ. Crunchy, creamy, and tangy coleslaw is the perfect compliment to any BBQ main course. The Rosé Wine Vinegar elevates this dish by giving it just a touch of sweetness and the Shallot Infused Olive Oil adds a rich pungent flavor. This is a classic recipe that will become a staple for any BBQ meal!


Prep Time:  10 mins- Cook Time:  0 minutes- Total Time:  40 minutes
Yield: Serves 6-8


¼ Head Green Cabbage
¼ Head Red Cabbage
2 Large Carrots
½ cup Mayo 
3 Tbsp Roasted Shallot Olive Oil
2 Tbsp Rosé Wine Vinegar
1 tsp Sriracha Sea Salt 
1 tsp Black Tellicherry Pepper


  1. Using a food processor or box grater shred the cabbages and carrots into a large bowl. 
  2. In a medium bowl whisk together the mayo, olive oil, vinegar, sea salt, and pepper. 
  3. Add the mayo mixture into the coleslaw. Mix well until combined.
  4. Let sit for 30 minutes before serving.