Smoked Pickled Onion Coleslaw Recipe

5 from 4 votes

Smoked Pickled Onion Coleslaw Recipe

This no mayo coleslaw is made with smoked pickled onions and is fantastic loaded onto pulled pork or chicken sandwiches or as a great side dish for your next backyard BBQ. Fresh and completely mayo free!

Prep Time10

To Smoke the Onions2

Total Time10

Course: Side Dish

Cuisine: American, BBQ, Barbecue

Servings: people

Author: Mary Cressler

Cost: $10

Ingredients

For the Smoked Pickled Onions

½ red onion sliced
2 cups apple cider vinegar
¼ cup sugar

For the Coleslaw

3 cups green cabbage, sliced thin using a mandolin (or sharp knife)
1 cup red cabbage, sliced thin using a mandolin (or sharp knife)
1 large carrot, shredded (or 2 small)
2 tablespoons cilantro, chopped
1 tablespoon reserved liquid from the smoked pickled onions, start with 1 tablespoon and adjust from there
½ tablespoon cumin
1 teaspoon Kosher salt, adjust to taste
⅛ teaspoon ground pepper (or 4 turns from a grinder)

Instructions

To Make the Smoked Pickled Onions

Prepare: Pre-heat smoker to 225 degrees Fahrenheit using fruit wood. In a glass baking dish, add apple cider vinegar, sugar, and sliced onions. The vinegar may not completely cover the onions, that is ok, we’ll be stirring.
Smoke Onions: Place dish uncovered in the smoker for two hours, stir once or twice to move around the onions in the pickling liquid. Remove from smoker, drain and reserve the pickling liquid, and then set aside onions.

To make the Coleslaw

Make Slaw: In large bowl add sliced red cabbage, yellow cabbage, carrots, onions, chopped cilantro, cumin, salt, pepper, and smoked apple cider vinegar and toss. Taste and adjust seasonings to preference. Serve with your favorite dishes or as part of a sandwich.
Extra Onions: Place extra onions in a mason jar and cover with the reserved liquid. Store for up to two weeks for a quick pickled red onion.

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