Wednesday, May 27, 2015

Smoked Coleslaw

Photo courtesy of the Cooking Corner.
    Since grilling season now is officially here, I began searching for various dishes that I could cook outdoors. One of my friends shared a picture of cooking meat, sides and salsa in his smoker all at once. I thought that was just a nifty idea.
    So I went hunting for some side dish ideas. On a website for well-known grills, I found a recipe for smoked slaw and found that idea interesting. After all, why not? How could just a little smoke flavor hurt a side dish? 
    This turned out to be a nice mellow coleslaw with just a hint of smoke and a nice dressing. The fact that it was easy and didn't have that many ingredients was a pure plus. It's not a bad idea if you want to try something different.

Smoked Coleslaw
1/4 cup mayonnaise 
1/8 cup sour cream
1-1/2 T. lemon juice
1 T. Dijon mustard
1/2 tsp. sugar
1/2 tsp. prepared horseradish
Salt and pepper to taste

1/2 pkg. slaw mix 
1/2 cup small onion, diced   
1/2 red bell pepper, diced 
sprinkle of smoked or regular paprika for garnish

Spread slaw mix on a rimmed baking sheet or use 2 or 3 aluminum pie pans with holes poked in the bottom to allow smoke through. 

Smoke the slaw mix for 30-45 minutes at 200 degrees.

While the slaw is smoking, make dressing.

Combine the ingredients for the dressing in a large mixing bowl, cover and refrigerate until needed. 

When ready to assemble, pour smoked slaw mix on top of dressing and stir to coat. Taste for seasoning, adjust as needed. Dust the top lightly with paprika. Refrigerate until serving time.

*inspired by Traeger Grill Recipes


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