Classic Slaw


"When you visualize a table loaded with barbecue items, I bet there is a heaping bowl of slaw," says barbecue expert Matt Horn. His slaw recipe is a natural side for smoked meats, with a cooling, creamy, tart-sweet dressing that cuts through the richness of the barbecue. For another pop of color, throw in a shredded carrot or two.

Classic Slaw
Photo: Photo by Victor Protasio / Food Styling by Torie Cox & John Somerall / Prop Styling by Audrey Davis
Total Time:
20 mins


  • 1 ½ cups mayonnaise

  • cup apple cider vinegar

  • 3 tablespoons honey

  • 2 tablespoons yellow mustard

  • 2 teaspoons kosher salt, plus more to taste

  • 1 teaspoon dried dill

  • ½ teaspoon black pepper, plus more to taste

  • 8 cups finely shredded green cabbage (from 1 small [3-pound] head cabbage) 

  • 4 cups finely shredded red cabbage (from 1 small [3-pound] head cabbage)

  • 5 medium scallions, thinly sliced (about 1 cup)


  1. Whisk together mayonnaise, vinegar, honey, mustard, salt, dill, and pepper in a large bowl until well combined. Add green cabbage, red cabbage, and scallions; toss to coat. Add additional salt and pepper to taste. Serve immediately.

Make Ahead

Slaw can be stored in an air-tight container in refrigerator up to 4 days.

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