THE RECIPE JOURNAL · Side Dish
Coleslaw for BBQ Sandwiches from Papajoe
This tangy and crunchy coleslaw is the perfect companion for your favorite BBQ sandwiches, adding a refreshing twist to every bite. Easy to make and packed with flavor, it’s a great way to elevate your next cookout.
FROM THE KITCHEN • Coleslaw for BBQ Sandwiches from Papajoe
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by tossing the cabbage and carrots together in a big bowl. In a separate bowl, whisk together the creamy salad dressing, mayonnaise, buttermilk, sour cream, honey, apple cider vinegar, lemon juice, salt, basil pesto, mustard, cayenne pepper, celery seed, onion powder, black pepper, and garlic powder until everything is smooth and well combined. Pour about half of the dressing over the cabbage mixture and give it a good toss to coat everything evenly. Add the rest of the dressing little by little until the coleslaw reaches the consistency you like. Cover the bowl with plastic wrap and pop it in the fridge for at least three hours to let all the flavors meld together.
Why you’ll love it
This coleslaw adds a perfect balance of crunch and tangy flavor to your BBQ sandwiches. It’s fresh, creamy, and easy to make, enhancing your meal without overpowering the smoky taste of the meat.
How to serve
Serve this coleslaw alongside pulled pork or grilled chicken sandwiches. It also works well as a side dish for any BBQ plate or as a topping on burgers and tacos for extra crunch.
Storage & leftovers
Store the coleslaw in an airtight container in the refrigerator. It’s best eaten within 2-3 days for optimal freshness and crunch. Stir before serving if the dressing has settled.
