Tart & Tangy Coleslaw

Nothing goes with a good bar-b-que sandwich quite like coleslaw. A plug of cold and creamy slaw on a pulled pork sandwich is the only way to eat it if you ask us. But this slaw is a little different than the creamy kind we have here at the Joint. Good on its own as a side dish, it has a little bit of that Martin’s flavor mixed right in.

We like a creamy slaw too, but we used our vinegar-based Jack’s Creek Bar-B-Que Sauce to make the dressing for this one. The sauce will provide just about all the flavor that this slaw needs, with a few extra ingredients to make it a salad dressing instead of a bar-b-que sauce. We think this is going to be the best if you cut up your own veggies, rather than using pre-cut bagged mix. It might seem like we’re using a lot of stuff, but once the dressing gets on it, everything is going to wilt down a bit and the whole thing is going to shrink. Plus it’s so good it’ll be gone before you know it! This is a dish that you can make a day ahead, because it's actually better once it’s had time to sit. If you don’t have time to make it early, a little secret trick is to warm up the dressing in a pan on the stove and pour it over the salad while it’s hot. This will speed up the wilting process and you’ll have some “second day slaw” in no time.

Jack's Creek Bar-B-Que Sauce
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6 cups each green and red cabbage, shredded (about half a head of each)
2 cups shredded carrots
2 cups thinly sliced bell peppers
2 cups thinly sliced red onion

For the dressing:

1 cup Martin’s Bar-B-Que Jack’s Creek Sauce
½ cup white vinegar
¼ cup vegetable oil
2 T sugar
¼ tsp mustard
½ tsp salt
¼ tsp pepper

To make the dressing, put all ingredients in a bowl and whisk to combine. Mix all vegetables in a large bowl and toss with dressing. Cover tightly and refrigerate before serving.

Serves 8-10

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