Whenever I ate bbq sandwiches I always ate them Southern style…that is topped with cole slaw. I didn’t know I loved my sandwiches bbq style until we lived in the south.
I found a recipe over at picky palate that I knew I needed to try. I changed up the slaw recipe to more my liking, but the whole dish is d’lish.
It’s a great summer dinner, you can use leftover chicken, and it’s yummy the second day too.
Make the slaw ahead of time and refrigerate for a few hours…it’s worth the wait!
Cole Slaw:
- 16 oz. bag of coleslaw mix
- ½ c. mayonnaise
- 2 TBSP sugar
- 1 TBSP seasoned rice wine vinegar
- 1 tsp. honey
Directions:
- Place cabbage into a large bowl. Place mayonnaise, sugar, mustard and honey into a small bowl and mix together. Pour and stir into cabbage until combined. Refrigerate for a few hours.
Cole Slaw
Ingredients
16 oz. bag of coleslaw mix
½ c. mayonnaise
2 TBSP sugar
1 TBSP seasoned rice wine vinegar
1 tsp. honey
Directions
- Place cabbage into a large bowl. Place mayonnaise, sugar, mustard and honey into a small bowl and mix together. Pour and stir into cabbage until combined. Refrigerate for a few hours.