Plume de Fumé
Smoked Coleslaw Mix Folded in Creamy Garlic-Herb Dressing
30 minutes
Serves 4
SideAmericanVegetarianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
American barbecue sides are all about contrasts. Here, smoky, just-tender slaw meets a cooling, tangy garlic-herb dressing, plus you’ll learn the secret to smoking veggies on a grill, no fancy smoker required.
Equipment needed
- Grill (charcoal or gas)
- Wood chips
- Disposable foil pan or rimmed baking sheet
Ingredients
Yield
4
Instructions
- 01Preheat a charcoal or gas grill for indirect heat and add soaked wood chips to a smoker box or a foil pouch with holes poked in it. Place the pouch over direct heat.
- 02Spread the bagged coleslaw mix in a single layer on a large disposable foil pan or rimmed baking sheet. Place on the cool side of the grill, away from direct flame, and close the lid. Smoke for 12–15 minutes, tossing once midway, until lightly smoky and just barely wilted. Remove and let cool to room temperature.
- 03While the slaw cools, whisk together the mayonnaise, sour cream, garlic, dill, parsley, lemon juice, apple cider vinegar, honey, kosher salt, and black pepper in a large mixing bowl until smooth.
- 04Fold the cooled smoked slaw mix into the dressing, tossing gently to coat every strand.
- 05Cover and chill for at least 15 minutes before serving to let the flavors mingle.
- 06Taste and adjust seasoning with more salt or pepper if desired just before serving.
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