Barbecue season has well and truly begun, and it’s not all about the meat. While we’re busy feasting on chicken wings, steak and sausages, the side dishes are often an afterthought. A few jacket potatoes and a bag of mixed leaves just don’t cut it. It’s time for BBQ side dishes to take centre stage, starting with slaw. Sure, it might be easy to pick up a family pack of gloopy coleslaw in the local supermarket, but it doesn’t compare to the joys of homemade slaw.

 

Why Your Barbecue Needs Homemade Slaw

Crunch

Texture is everything at a barbecue. You need a little variety to go with all that delicious meat, and not much beats the crunch of homemade slaw.

Cut through the richness

When you pile 4 different types of meat on your plate, along with various sauces, things get a little rich. A vinegary slaw will cut through the richness and lighten everything up a little.

Make ahead

Slaw can be made ahead. Unlike a green salad, the flavour of slaw improves if mixed and left in the fridge overnight. All that’s left for you to do when your guests arrive is pop the bowl on the table and let everyone tuck in.

Top it off

Forget the cheese and ketchup - slaw adds a bit of variety to your burgers, whether you're grilling beef, turkey or even some pulled pork, and takes them to a new level.

A little goes a long way

When is the last time you saw someone eating half a plate of slaw? Never! People often worry about making sure they have enough food to feed an army at a barbecue, and a little slaw goes a long way.

Creamy coleslaw is a barbecue classic. Crunchy cabbage, carrots and onions are mixed with a mayonnaise based sauce to create something that is much better than it sounds on paper. Your coleslaw will benefit from sitting in the fridge for a few hours (or overnight) to allow the flavours to develop and meld, but the vegetables will soften slightly. If you prefer your slaw extra crunchy, mix the veg and sauce together just before serving. Coleslaw is great on a burger or on the side. 

Recipe: Andrew Rudd’s Spiced Coleslaw recipe combines buttermilk with mayonnaise for a lighter result.

Asian slaws are perfect if mayonnaise isn’t your thing. Light and zingy, Asian slaws cut through the richness of your barbecued meats. The dressing can vary, but something acidic is vital. Similar to creamy coleslaw, you can make this fresher version in advance, or dress it when you’re ready to serve. Pop a pile on your pulled pork burgers and you’re good to go.

Recipe: Karen Austin’s Asian Slaw recipe is packed with flavour thanks to its zingy sesame and ginger dressing.

Or try a recipe that gives you the best of both worlds. Paul Flynn's 4-ingredient creamy slaw recipe is both creamy and zingy and it couldn't be easier to make.

We'd love to know what your favourite way to serve slaw is. Is it a barbecue staple in your house? Let us know in the comments below or find us on Facebook, Twitter or Instagram. We'd love to hear from you. 

 

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