How to Make Coleslaw - 7-Step Zesty BBQ Side Dish

Take a whole head of green cabbage. Cut it in half through the core, lay each half flat-side down on a cutting board, then cut in half again so you have a quarter-section. Work your knife across the top of the quarter to produce long, thin shreds of cabbage.

These ribbons are the difference between this slaw and the chopped-up KFC-style version. Long shreds drape nicely over pulled pork and hold the dressing without becoming watery. Discard any tough white core pieces as you go.

Shred half a head of red cabbage the same way you did the green - long thin ribbons. The red brings color and a slightly firmer crunch.

Grate 3 medium carrots by hand on the large holes of a box grater. The pre-shredded carrot bags from the grocery store are thicker and don't blend in as well; hand-grated carrots are finer and more delicate.

Then grate half a red onion on the SAME large holes of the box grater. This step is the secret weapon - grating the onion (instead of slicing) means the onion almost disappears into the dressing while still delivering its sharp flavor. Slicing leaves big bites of raw onion in the slaw, which most people don't want.

In a medium bowl, whisk together 1 cup of full-fat mayonnaise (Best Foods or Hellmann's), 1/4 cup of Dijon mustard, and 1/4 cup of fresh lemon juice.

This trio is what makes the slaw different. Most coleslaw dressings use cider vinegar - this one uses lemon juice, which is brighter and fresher. The Dijon adds a punchy heat that balances the sweetness most slaws lean on. Whisk until smooth.

Whisk in 2 tablespoons of sugar - this balances the Dijon and lemon. Add 1 teaspoon of celery seed and 1 teaspoon of poppy seed for crunch and gentle flavor. Both seeds are small but contribute distinctly: celery seed adds a savory note that complements the cabbage, poppy seed adds a clean nutty crunch.

Season with kosher salt and cracked black pepper. Whisk everything together until smooth and pourable.

Before mixing the dressing into the cabbage, taste it on its own. Pull a clean teaspoon across the back of the bowl, taste, and adjust. The dressing should taste a touch SALTIER than feels right when sampled alone.

Here's why: cabbage absorbs salt aggressively. If the dressing tastes perfectly balanced on a spoon, it will taste flat once mixed with three heads' worth of vegetables. Add salt 1/4 teaspoon at a time until you've reached a slightly-too-salty bite. The slaw will pull it back into balance.

Combine the shredded green cabbage, red cabbage, grated carrots, and grated red onion in a large serving bowl. Pour the dressing over the top.

Use tongs or two large spoons to toss gently - try not to bruise the cabbage. The dressing will LOOK like too little for the amount of vegetables, but it always somehow works out. Toss until every shred is coated.

Critical: only do this step minutes before you serve. Cabbage gives off water if it sits dressed for more than an hour, and you end up with a watery, sad bowl. If you're prepping ahead, keep the dressing and the shredded vegetables separate in the fridge and combine right before guests arrive.

Transfer the dressed slaw to a clean serving bowl or pile it directly onto a platter of grilled meats. The slaw is at its absolute best within the first hour - crisp shreds, bright dressing, no pooled liquid in the bowl.

Serve as a side next to ribs, brisket, burgers, or grilled chicken, or pile it on top of a pulled pork sandwich for the classic Southern BBQ stack. You will be eating plenty of requests for the recipe if you show up to a backyard cookout with this. Store leftover slaw covered in the fridge for up to 2 days - it will still taste great but will lose some of its crispness.