When I worked at a restaurant as a teenager, I couldn’t believe how many people opted for the coleslaw. I thought it could never compete with French fries or onion rings as a side dish. “Your coleslaw is the best!” diners would say, handing me their menus. I would scribble “CS” in my notepad next to their order, plaster on a customer service smile and reply, “I know!”
I was lying. I didn’t know, because for almost 30 years, I was a certified coleslaw hater. But the fact was that I didn’t know how wrong I was to feel this way.
My Mom’s Secret Ingredient for the Best Coleslaw
I finally gave my mother’s homemade coleslaw a try in 2020. It was packed with flavor and super crunchy. She added a secret ingredient that made it memorable and changed how I felt about coleslaw for good: barbecue sauce.
Barbecue sauce is one of my favorite condiments, but I never imagined how good it would taste in something creamy like coleslaw; it gives it a hint of smoky sweetness. Adding barbecue sauce to coleslaw is like finalizing an outfit with a stylish pair of shoes—it turns something fine into something great, and will immediately gain you a ton of compliments.
My Favorite Brand of Barbecue Sauce
Adding barbecue sauce to coleslaw is a great way to use up the bottle that’s been sitting in the fridge for a while. My favorite brand is the Trader Joe’s Organic Kansas City Style BBQ Sauce, but I also like Sweet Baby Ray’s Honey BBQ Sauce for something sweeter.
Simply Recipes / Getty Images
Tips for Making Coleslaw with Barbecue Sauce
My ingredients for a creamy, mayo-based coleslaw are standard. I opt for the pre-shredded bags of coleslaw mix from the grocery store when they are on sale (in the summer, they are as low as $0.49 a bag!). I mix in mayo, apple cider vinegar, salt, pepper, and of course, the barbecue sauce.
I add a tablespoon of barbecue sauce at a time, mix it well, and taste. It can quickly overpower the slaw, so adding it bit by bit is key. I know I’ve hit that sweet spot when I can taste the barbecue sauce flavor among the creamy mayo and sharp vinegar. It should meld together like a well-balanced salad dressing. You can make it tangy, smoky, or sweet, based on your preference and the brand of barbecue sauce you have on hand.
Adding little by little is also key because too much, and the coleslaw will turn brown and look old. It’s important to let the mixture sit for at least an hour in the fridge so the flavor can develop. Now a coleslaw lover, I’m convinced it tastes best when it’s ice-cold.
Simply Recipes / Getty Images
