Vinegar Slaw for BBQ is considered by many (especially in Alabama) “the proper slaw” to be eaten with BBQ pork, chicken or brisket. #sweet&tangy #nomayo
Growing up in North Alabama, I cut my teeth on some of the best BBQ in the world, and it was always served with what I call “Vinegar Slaw for BBQ.” If you grew up where I did, you’ve likely had vinegar slaw for BBQ more times than you can count. It is sweet, tangy, vinegary and just perfect for smoked meat, especially chopped pork.
Make ahead: Since this slaw is vinegar based and has no mayo, it will keep up to 3 weeks in the fridge. I’ve never had it last longer than a few days, but it tastes just as good or better a few days after making.
Cabbage: I prefer buying a head of cabbage and chopping it in my Ninja Intellisense food processor. If I don’t have time, I do occasionally buy the prebagged slaw (but don’t like it as well). I did use bagged slaw last week; the image is below on the plate of food.
Dressing: The vinegar dressing is boiled, and there is no skipping this step. The boiling is necessary; otherwise, the sugar crystals won’t dissolve and will be gritty in the slaw.
In the photo above, I made the vinegar slaw for BBQ with pre-bagged slaw. It isn’t as good as freshly chopped slaw, but it will do. I served this with several other recipes, all of which are on the blog. You can link to them below.
- Beef Brisket You Won’t Believe (an oven recipe that mimics smoked)
- French Onion Potato Casserole
- Beale Street Baked Beans
- Vinegar Slaw for BBQ
I hope this recipe comes in handy for you if you don’t already have a favorite BBQ slaw. If you try it, please let me hear what you think! As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
Amount Per Serving Calories 27 Carbohydrates 6g