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Dinosaur Barbeque Coleslaw Recipe

Dinosaur Barbeque Coleslaw Recipe

Emma Johnson
This easy Dinosaur Barbeque Coleslaw Recipe uses shredded cabbage, carrots, mayo, and vinegar for a classic barbecue side dish.
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Prep Time 20 minutes
Cook Time 0 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Course Side Dish
Cuisine American Barbecue
Servings 8 Servings
Calories 180 kcal

Equipment

  • Large mixing bowl
  • Medium bowl
  • Knife
  • Cutting board
  • Box grater or food processor
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Spoon or spatula
  • Colander

Ingredients
  

For the Coleslaw

  • 6 cups green cabbage thinly shredded
  • 1 cup purple cabbage thinly shredded
  • 1 cup shredded carrots
  • 1 teaspoon salt

For the Dressing

  • 3/4 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon yellow mustard
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt

Instructions
 

Step 1: Prepare the cabbage

  • Thinly slice the green and purple cabbage and place it in a large mixing bowl.
  • Sprinkle the cabbage with 1 teaspoon of salt and toss everything together.
  • Let it sit for about 15 minutes.
  • This helps pull extra moisture out of the cabbage so the slaw stays crunchy instead of watery. I skipped this once when I was rushing before a cookout, and the dressing got thin pretty fast.

Step 2: Drain and dry the cabbage

  • After the cabbage rests, transfer it to a colander and rinse lightly under cold water.
  • Pat the cabbage dry with paper towels or let it drain for a few minutes.
  • You don't need it perfectly dry, but removing extra water helps the dressing cling better.

Step 3: Shred the carrots

  • Use a box grater or food processor to shred the carrots.
  • Add the carrots to the bowl with the cabbage.
  • The carrots add sweetness and color, but they also soften the sharpness of the vinegar dressing a little.

Step 4: Make the dressing

  • In a medium bowl, whisk together the mayonnaise, apple cider vinegar, mustard, sugar, celery seed, black pepper, garlic powder, onion powder, and salt.
  • Whisk until smooth and creamy.
  • The dressing should smell tangy with a little sweetness underneath.
  • I noticed the celery seed really helps give it that classic deli-style coleslaw flavor.

Step 5: Combine everything

  • Pour the dressing over the cabbage and carrots.
  • Use a large spoon or spatula to mix everything together until all the cabbage is coated.
  • Take your time mixing because dry pockets of cabbage can hide at the bottom.
  • The first time I made this Dinosaur Barbeque Coleslaw Recipe, I rushed this part and half the cabbage stayed plain.

Step 6: Chill before serving

  • Cover the bowl and refrigerate the coleslaw for at least 1 hour before serving.
  • This gives the cabbage time to soften slightly while still staying crunchy.
  • The dressing also thickens a little during chilling.
  • Honestly, I think this slaw tastes even better after about 3 or 4 hours in the fridge.

Step 7: Stir and serve

  • Right before serving, stir the coleslaw again.
  • Some dressing naturally settles at the bottom while chilling.
  • Serve this Dinosaur Barbeque Coleslaw Recipe cold alongside barbecue, burgers, sandwiches, or grilled chicken.
  • Sometimes I add a little extra black pepper on top before serving if we're having ribs or pulled pork.

Notes

  • Use fresh cabbage for the best crunch.
  • Slice the cabbage thinly for better texture.
  • Chill the coleslaw before serving.
  • Add extra vinegar if you prefer a sharper flavor.
  • Make the slaw a few hours ahead for the best taste.
  • Keep leftovers cold because mayo-based salads warm up quickly outside.
Keyword Dinosaur Barbeque Coleslaw Recipe