Smoky Cole Slaw

This unique coleslaw combines the crunch of fresh cabbage and carrots with the deep, aromatic flavor of hickory smoke. The vegetables are lightly grilled to impart a subtle char before being grated and tossed in a creamy, tangy dressing made from mayonnaise, cider vinegar, and fresh horseradish. It&# 226;ÂÂs a perfect side dish for summer barbecues, potlucks, or as a refreshing addition to a heavy meal. The combination of smoky, creamy, and spicy notes creates a complex and satisfying salad that stands out from traditional coleslaws.

Cooking Method: Grilling, Smoking

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 507.2

Dietary: Gluten-free, Vegan, Vegetarian

Description

This unique coleslaw combines the crunch of fresh cabbage and carrots with the deep, aromatic flavor of hickory smoke. The vegetables are lightly grilled to impart a subtle char before being grated and tossed in a creamy, tangy dressing made from mayonnaise, cider vinegar, and fresh horseradish. It&# 226;ÂÂs a perfect side dish for summer barbecues, potlucks, or as a refreshing addition to a heavy meal. The combination of smoky, creamy, and spicy notes creates a complex and satisfying salad that stands out from traditional coleslaws.

Ingredients

1 cup Hickory wood chips
1 tablespoon Grated fresh horseradish
2 tablespoon Cider vinegar
1/2 cup Mayonnaise
3 Scallions, trimmed and sliced thin diagonally
1/4 Red cabbage, cored
3 Medium Carrots, peeled and split lengthwise
2 Green peppers, split, stemmed and seeded
Salt and Pepper to taste

Directions

1
Soak hickory chips in cold water for at least 15 minutes, then drain well.
2
In a bowl, whisk together horseradish, cider vinegar, mayonnaise, and scallions. Season with salt and pepper. Cover with plastic wrap and refrigerate until needed.
3
Prepare grill. When coals have reached a mellow or medium-low heat, sprinkle them with drained hickory chips.
4
Arrange vegetables (cabbage wedges, carrot halves, and pepper halves) on grill rack.
5
When hickory chips begin smoking, cover grill and smoke vegetables for 15 to 20 minutes.
6
Remove vegetables from grill and cool to room temperature.
7
Grate vegetables in a food processor fitted with a medium grating disk.
8
Add grated vegetables to mayonnaise dressing. Season with salt and pepper and combine thoroughly.
9
Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 507.2kcal

% Daily Value *
Total Fat 37.5g58%
Saturated Fat 11.7g59%
Cholesterol 9.6mg4%
Sodium 136.1mg6%
Total Carbohydrate 36.3g13%
Dietary Fiber 3.1g13%
Sugars 32.5g
Protein 3.4g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If making in advance, prepare the slaw up to the point of grating the vegetables, then refrigerate. Allow vegetables to return to room temperature before proceeding with the dressing.

Slaw can be covered tightly and stored in refrigerator for 1 to 2 days.

Keywords: coleslaw, smoky, grilled, vegetables, hickory, horseradish, dressing, side dish, barbecue, summer, cabbage, carrots, peppers, mayonnaise, vinegar, scallions, salad, grilling, smoking, fresh, creamy

Read it online: https://www.chefs-mate.com/recipe/smoky-cole-slaw/