Crunchy Coleslaw Salad for BBQ

Start by preparing your vegetables. You’ll need to finely chop the cabbage and red onion, and grate the carrots. Experience has shown that using a food processor reduces the chopping time significantly, and helps to achieve the desired coleslaw texture. However, if you don’t have one, using a good old knife and grater will work just as well.

Once your vegetables are prepped, put them in a large mixing bowl.

In a separate bowl, combine the mayonnaise, vinegar, sugar, salt, and pepper. This is your coleslaw dressing. Now, you can alter the measurements slightly to suit your taste. If you prefer your salad on the tangy side, add a bit more vinegar. On the other hand, for a sweeter salad, increase the amount of sugar. Remember to taste the dressing before adding it to the salad.

Pour the dressing onto the chopped vegetables and mix well. Ensure all vegetables are thoroughly coated with the dressing for an even flavor distribution.

Cover the mixture and let it sit in the fridge for about an hour before serving. This allows the flavors to meld together.