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Serves 6 to 8.
By Dennis W. Viau; modified from several sources.

I started this recipe from a request for ribs. It soon expanded to include coleslaw when I wanted an accompaniment that would taste better than the slaw I’d eaten in restaurants. I also wanted a barbecue sauce in which the predominant flavor would not be ketchup. So, everything is homemade.


For the Coleslaw Dressing (double these ingredients for large portions):
2 tablespoons vinegar (tarragon vinegar has a good flavor)
2/3 cup (140g) mayonnaise
2 tablespoons sugar
½ teaspoon white pepper
½ teaspoon salt
Generous pinch of chopped fresh parsley (optional)
For the Coleslaw:
Half a head of cabbage, shredded for sliced thinly
2 tablespoons grated onion
1 medium carrot, shredded
Thinly sliced apple, pear, or other firm fruit as desired (optional)


To Make the Coleslaw Dressing:

Combine all the ingredients and mix well. Cover and refrigerate until needed. Can be made a day in advance.

To Prepare the Coleslaw:

Shred the cabbage, onion, and carrot and place in a large bowl. Thinly slice pieces of apple (or other firm fruit) with a vegetable peeler and add to the bowl. Add the dressing and stir to coat all the ingredients well. Cover and refrigerate at least two hours.