Lewis BBQ Coleslaw Recipe: Creamy Southern-Style BBQ Companion

A classic Southern side dish gets a creamy makeover in this Lewis BBQ coleslaw recipe. 🔥 Perfect for balancing rich BBQ flavors, this coleslaw combines shredded cabbage, carrots, and a tangy dressing for a refreshing contrast.

The result is a creamy coleslaw that’s both cooling and flavorful, making it an ideal companion to your favorite BBQ dishes. With simple ingredients and straightforward preparation, you’ll have this delicious side dish ready in no time.

Ingredients for Lewis Bbq Coleslaw

Simple ingredients make this creamy coleslaw. Shredded cabbage and carrots with tangy dressing.

For the best coleslaw, use a mix of green and red cabbage for color and flavor. Trader Joe’s often has pre-shredded, or you can use a food processor for fresh. Carrots should be freshly grated—the pre-shredded kind can be too dry. If you’re feeling fancy, add some purple carrots for extra color.

No Duke’s mayonnaise? Hellmann’s is the next best thing. For a lighter version, try using half mayonnaise and half sour cream or Greek yogurt. Apple cider vinegar gives it a nice tang, but white wine vinegar works too if that’s what you have on hand. The celery seed is optional, but it adds that authentic Southern flavor.

This coleslaw keeps well in the fridge for 3-4 days. Store it in an airtight container and give it a good stir before serving. If it gets too thick, a splash of milk or extra vinegar can loosen it up. Make it a day ahead for the flavors to meld together beautifully.

Step-by-Step Instructions for Creamy Southern-Style Coleslaw

Making this coleslaw is a breeze—just combine and chill for the perfect BBQ side.

👨‍🍳 Step 1: Prepare the Vegetable Mixture

Start by combining the 2 cups Shredded Green Cabbage, 1 cup Shredded Red Cabbage, and 1 cup Grated Carrots in a large bowl. I like to use a mix of green and red cabbage for both color and flavor contrast. Make sure your vegetables are finely shredded and freshly grated for the best texture.

The key here is to have uniform pieces so that the dressing coats everything evenly. If you notice any large chunks, take a moment to break them down with your hands or a sharp knife.

👨‍🍳 Step 2: Mix the Dressing

In a separate bowl, whisk together the 0.5 cup Mayonnaise, 2 tbsp Apple Cider Vinegar, 1 tbsp Granulated Sugar, 0.5 tsp Salt, 0.25 tsp Black Pepper, and 0.25 tsp Celery Seed. I prefer using Duke’s or Hellmann’s mayonnaise for that authentic Southern flavor.

Whisk until the dressing is smooth and well combined. Taste it and adjust the seasoning if needed—some folks like it sweeter, while others prefer it tangier. This dressing is the heart of your coleslaw, so don’t be afraid to make it your own.

🥘 Step 3: Combine and Chill

Pour the dressing over the vegetable mixture and toss until everything is evenly coated. You’ll know it’s ready when the slaw has a creamy, uniform appearance. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.

Chilling is crucial as it lets the vegetables soften slightly and absorb the dressing. For the best results, give it a good stir before serving to redistribute the dressing.

⏰ Step 4: Serve Chilled

Give the coleslaw a final toss before serving to ensure everything is well mixed. This slaw is best served chilled, straight from the refrigerator. It’s the perfect accompaniment to your favorite BBQ dishes, adding a refreshing crunch and creamy texture to your meal.

The flavors will continue to develop over time, so feel free to make it ahead for your next gathering. Just keep it refrigerated until you’re ready to serve.

Wine and Beer Pairings for This Recipe

Perfect Beer Pairings

When serving this coleslaw alongside BBQ, a crisp lager is your best bet. I recommend Pilsner Urquell or Budvar as they cleanse your palate between bites. For craft beer enthusiasts, a Saison or dry-hopped Pale Ale works beautifully, complementing the tangy slaw while standing up to smoky BBQ flavors. 🍺

Wine Options for Southern BBQ

While wine isn’t traditional with Southern BBQ, a dry Riesling or Pinot Grigio can work surprisingly well. The crisp acidity cuts through rich meats and complements the creamy slaw. For red wine lovers, a light-bodied Pinot Noir with red fruit notes can bridge the gap between delicate slaw and bold BBQ. 🍷

Regional Beer Preferences

In the South, you’ll often find people reaching for American lagers like Budweiser or Coors with their BBQ. These classic choices pair nicely with the coleslaw’s creaminess while handling the bold flavors of smoked meats. For a more local touch, try a regional craft brewery’s take on a Vienna lager or Kolsch.

Specialty Beer Suggestions

For something different, consider a Belgian-style witbier like Allagash White. The citrus and spice notes complement both the slaw and various BBQ meats. If you’re feeling adventurous, a smoked porter can enhance the BBQ experience by mirroring the smoky flavors while contrasting nicely with the cool slaw.

Serving Tips for Best Flavor

Whether you’re serving beer or wine, keep it chilled. For beer, aim for 38-45°F serving temperature. When serving wine, white wines should be chilled to 45-50°F while light reds can be slightly warmer at 50-55°F. The refreshing temperature enhances both the beverage and the chilled coleslaw.