Eli’s BBQ Creamy Southern Cole Slaw is a crisp, creamy side that perfectly balances smoky barbecue with cool, tangy crunch.
Photo by oomni
Copycat Eli’s BBQ Creamy Southern Cole Slaw
Eli’s BBQ Creamy Southern Cole Slaw is simple, fresh and built for barbecue plates. It delivers creamy dressing, bright acidity and finely shredded cabbage in every bite.
This style of slaw is meant to cut through rich smoked meats. The key is a finely shredded cabbage base and a smooth dressing that coats without drowning. Chill it long enough to settle the flavors and it will taste like it came straight from the counter at a busy Cincinnati barbecue joint.
Quick Recipe Overview
- Best For: Barbecue platters, pulled pork sandwiches, cookouts
- Flavor Profile: Creamy, lightly sweet, balanced tang
- Skill Level: Easy – mix, chill and serve
- What Makes It Like the Restaurant: Fine shred cabbage and properly chilled dressing integration
Eli’s BBQ
Eli’s BBQ began as a small roadside stand and quickly became one of Cincinnati’s most popular barbecue spots. Known for slow-smoked meats, casual service and steady weekend lines, the restaurant built a loyal following across the city. What started as a local operation grew into a regional favorite, with bottled sauces and expanded locations.
Eli’s Creamy Southern Cole Slaw remains a staple side, served alongside ribs and pulled pork, reinforcing the restaurant’s reputation for straightforward, crowd-pleasing Southern flavors.
The Slaw That Completes the Plate
Southern-style creamy cole slaw is a barbecue essential. Unlike vinegar-forward slaws common in parts of the Carolinas, this version leans into mayonnaise-based dressing with a mild sweetness and gentle tang.
The cabbage is usually shredded finely so the texture stays light rather than chunky. In Midwest barbecue traditions, especially in cities like Cincinnati where regional spots build strong local followings, creamy slaw acts as a cooling contrast to smoky meats and bold sauces.
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Questions People Ask
How fine should the cabbage be shredded? Very fine. Thin shreds help the dressing coat evenly and create a softer texture after chilling.
Can I make this ahead of time? Yes. It actually improves after several hours in the refrigerator as the flavors blend.
Is this slaw very sweet? It should be mildly sweet, but balanced with vinegar so it stays fresh tasting.
Can I use pre-shredded cabbage? You can, but chopping it finer improves texture and makes it closer to the restaurant style.
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Photo of “Eli’s BBQ (Barbeque): Keep Coming Back for More!” is by oomni and is used by permission under the Attribution-NonCommercial-NoDerivs 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc-nd/2.0/deed.enlegalcode.en. Thank you, oomni. Great Picture. Photos may be representative of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is original to Secret Copycat Restaurant Recipes. Recipe created by Secret Copycat Restaurant Recipes based on information from the restaurant and other sources on the internet – many courtesy of the Wayback Machine. Additional Information is from original research done by Secret Copycat Restaurant Recipes and/or courtesy of Wikipedia and is used by permission.
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