Coleslaw, especially commercially prepared, is one of those foods that I usually pass on. Homemade slaw is usually good, but not something I would crave later. But this one, served at Dinosaur BBQ, is exceptional. It seems they got everything right with it – a perfect balance of acid and sweetness, subtle spices, crispy cabbage, and creaminess for the great quality mayo. The addition of blue cheese dressing is genius, I like how it enhances the the overall flavor.
To make a long story short, after trying Dinosaur BBQ coleslaw I went from passing on slaw to now making it regularly. I cut the recipe down to where it makes about 6 cups, enough for a dinner and some leftovers for next day. I like it freshly prepared and it only takes minutes to do so. But if you need more, by all means, scale the recipe as needed.
For best results, use the best quality ingredients. Freshly shredded cabbage and carrots make a huge difference compared to pre-shredded veggies sold in bags. Good quality mayonnaise and blue cheese dressing make a good slaw.
Recipe adapted from Dinosaur Bar-B-Que: An American Roadhouse by John Stage and Nancy Radke.
- Half a small size cabbage, shredded
- 2 carrots, shredded
- For the dressing:
- 8 oz. mayonnaise
- 4 oz. cider vinegar
- 2 oz. prepared bleu cheese dressing
- ½ Tbsp minced garlic
- 1 Tbsp brown sugar
- ⅛ large onion, grated
- ½ Tbsp kosher salt
- 1 tsp black pepper
- ½ tsp dill seed
- Add the ingredients for the coleslaw dressing to a large mixing bowl and whisk until well combined. Taste for salt and pepper and adjust if necessary.
- Add the shredded cabbage and carrots, and mix until everything is well coated in dressing.
- Refrigerate for at least 2 hours before serving. Give the slaw a good mix one more time and serve.