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Sweet N Sour Slaw

Hi...I'm still really new here so hope this doesn't go against forum rules for me to post a URL for a site where I get a lot of great basic BBQ tips and recipes.   Here is one of them for a simple slaw that is my preferred slaw with pulled pork...it's not mayo based so it really keeps great in the fridge and like a lot of us...gets better with age.  This and the Grown Up Mustard sauce I posted yesterday are all I serve with my pulled pork sandwiches and haven't had any complaints so far.  I just made a batch and I'm trying Sesame oil this time cause I love the nutty flavor and yes, I added a little heat.   You can find both of these on Meathead Goldwyn's site... www.amazingribs.com  and please post what recipes you try for everyone's benefit. Please forgive me if I'm in violation, but I still haven't been taught the secret handshake.  If this isn't allowed please have my post removed and someone PM me with a light admonishment...I'm sensitive and bruise easily. 

Sweet-Sour Slaw

By Meathead Goldwyn

In the South there are two kinds of slaw and the rivalry is as savage as Clemson vs. South Carolina: Sweet-sour and creamy. Sweet-sour is vinegar and sugar based. Creamy is mayo or sour cream or buttermilk based (or a blend of them). This sweet-sour is so simple and quick. And delish. 

Sweeet-Sour Slaw Recipe

Yield. 8 small servings

Prep time. 30 minutes

Let it sit. At least 1 hour in the fridge if possible

Ingredients for the dressing

1 tablespoon white sugar

2 tablespoons brown sugar

1 teaspoon mustard powder

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 teaspoon whole celery seeds (not celery salt)

2 tablespoons vegetable oil (corn oil or salad oil mix are good choices)

1/4 cup distilled white vinegar (not cider vinegar)

Ingredients for the slaw

1 pound green cabbage (about half a medium cabbage)

1 large carrot, peeled

1 small white onion

1/2 bell pepper, any color

Optional additions. Add 3 red radishes for a pinch of heat. Add white radishes if you like a jab of heat. Add a small jalapeño if you like a punch of heat. 


1) In a bowl large enough for the whole shootin' match, whisk together the dressing. Don't skip the mustard. It's the secret ingredient that gives it life. And make sure all the lumps are whisked out.

2) Read my article on The Science of Slawsome Slaw. Decide how you want to cut the cabbage, carrots, pepper, and onions: Chopped, grated, or hashed and have at it. I like this recipe best when chopped or grated. Now that you've decided, do it.

3) Add the cabbage, carrots, pepper, and onions to the bowl with the dressing. Cover and chill for at least 1 hour if possible to extract the flavors from the celery seeds and the vegetables. They will give up some water, so don't worry if the mix seems a bit dry and strong at first. Mix it up occasionally so the dressing doesn't pool at the bottom and taste. You can now add more of the seasonings to your preference.

4) When you serve it, mix thoroughly and scoop from the bottom so the veggies have dressing on them.

Tyler, TX   XL BGE 2016, KJ Classic 2019,  MES, 18.5 WSM,  Akorn Jr,  36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB,  FB 300, Thermapen