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Side Dishes

Smoked Slaw

If you're looking for a unique coleslaw recipe, don't stop at just smoking meat when there’s space on the grate to try other things. Add a head of cabbage to the smoker and transform your coleslaw into a smoky, spicy side dish. The smoke permeates this tasty side dish recipe and rounds out any grilling menu.

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Test Kitchen Tip

Use the whole head of cabbage if you have a crowd to feed, but double the other ingredients, too.


Prepare smoker and wood chunks according to manufacturer’s directions to maintain a temperature of 225–275°.

Set cabbage, cut sides down, on grill grate. Smoke cabbage, covered, until outer leaves are tawny, 30 minutes. Turn cabbage to the other cut side, and smoke until heated through, 30 minutes more. Transfer cabbage to a cutting board; when cool enough to handle, thinly slice.

Toss together cabbage, onion, carrot, and cilantro for the slaw. Whisk together mayonnaise, sour cream, barbecue sauce, jalapeños, lime juice, horseradish, and celery seeds for the dressing.

Toss slaw with dressing; let stand at least 15 minutes, then season with salt and pepper.

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