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