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12 Bones Smokehouse Sweet Vinegar Slaw Recipe
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12 Bones Smokehouse Sweet Vinegar Slaw Recipe

12 Bones Smokehouse Sweet Vinegar Slaw is a crisp, tangy, and slightly sweet coleslaw featuring finely shredded cabbage tossed in a signature vinegar-based dressing, perfectly balancing acidity and sweetness to complement their famous barbecue. This crisp, tangy, and slightly sweet vinegar slaw captures the refreshing balance of flavors that pairs perfectly with barbecue, just like the beloved side dish at 12 Bones Smokehouse.
Prep Time25 minutes
Active Time3 minutes
Cooling and Chilling Times1 hour 20 minutes
Total Time1 hour 48 minutes
Course: BBQ, Dinner, Lunch, Side Dish, Slaw
Cuisine: American, BBQ, Southern
Keyword: 12 Bones Smokehouse, Cole Slaw, Side Dish

Ingredients

Slaw

  • 1 small head Green Cabbage, finely shredded (about 6 cups) (Alternately, 6 cups bagged shredded Cabbage)
  • 1 small Carrot julienned or shredded
  • 1/2 small Red Onion thinly sliced
  • 1/4 cup chopped fresh Parsley

Sweet Vinegar Dressing

  • 1/2 cup Apple Cider Vinegar
  • 1/4 cup granulated Sugar
  • 1/4 cup Vegetable Oil or Olive Oil
  • 1 tablespoon Dijon Mustard
  • 1 teaspoon Celery Seed
  • 1/2 teaspoon Salt to taste
  • 1/2 teaspoon freshly ground Black Pepper to taste

Instructions

  • In a large mixing bowl, combine cabbage, carrot, red onion and parsley. Toss to mix well. Set aside briefly.
  • Place a small saucepan over medium heat.
  • Add apple cider vinegar, sugar, oil, Dijon mustard, celery seed, salt and black pepper. Whisk to combine.
  • Heat until the sugar fully dissolves, about 2 - 3 minutes), stirring occasionally.
  • Remove from heat and let cool slightly.
  • Pour warm dressing over cabbage mixture. Toss again to evenly coat.
  • Let the slaw sit at room temperature for 15 - 20 minutes to allow the flavors to meld.
  • Cover and refrigerate for at least 1 hour before serving for the best flavor.
  • Toss again before serving.
  • Enjoy as a tangy, refreshing side with barbecue!