Creamy Peppery Coleslaw

 This recipe is for a classic, creamy coleslaw with a sharp, peppery kick—a perfect balance to rich and smoky BBQ dishes.

Creamy Peppery Coleslaw

This coleslaw gets its “peppery” flavor from a generous amount of black pepper and a hint of onion, cutting through the richness of the creamy dressing.

Yield: 6-8 servings (as a side)
Prep time: 20 minutes
Chill time: 2 hours (minimum)

Ingredients:

For the Slaw:

• 1 medium head green cabbage, finely shredded (about 8-10 cups)

• 2 large carrots, peeled and grated

• ½ medium red onion, very thinly sliced (optional for extra bite)

• ¼ cup fresh parsley, finely chopped (optional for color)

For the Creamy Peppery Dressing:

• 1 cup mayonnaise (Duke’s or Hellmann’s recommended)

• ¼ cup sour cream or buttermilk (for tanginess)

• 3 tablespoons apple cider vinegar

• 2 tablespoons granulated sugar (or to taste)

• 2 teaspoons freshly ground black pepper (key ingredient)

• 1 teaspoon celery seed

• 1 teaspoon Dijon mustard

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• Salt, to taste (start with 1 tsp)

Instructions:

1. Prepare the Vegetables: In a very large bowl, combine the shredded cabbage, grated carrots, sliced red onion (if using), and parsley. Toss to mix evenly.

2. Make the Dressing: In a separate medium bowl, whisk together all the dressing ingredients: mayonnaise, sour cream (or buttermilk), apple cider vinegar, sugar, black pepper, celery seed, Dijon mustard, garlic powder, and onion powder. Taste and adjust seasoning—you may want more salt, pepper, or a touch more sugar to balance the vinegar.

3. Combine: Pour about ¾ of the dressing over the cabbage mixture. Using tongs or two large spoons, toss until every strand is evenly coated. Add the remaining dressing if you prefer a creamier slaw.

4. Chill: Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This step is crucial. It allows the cabbage to wilt slightly, the flavors to meld together, and the pepper’s spice to mellow and permeate the entire slaw.

5. Serve and Adjust: Before serving, toss the coleslaw again. Taste and adjust seasoning if necessary (you might need a pinch more salt or a fresh crack of pepper). Serve cold.

Chef’s Tips for Success:

• The Pepper: Using freshly ground black pepper is essential for that distinct “peppery” flavor. Pre-ground pepper will not be as potent or aromatic.

• Texture: For the best texture, shred the cabbage yourself using a sharp knife, a mandoline, or the shredding disk of a food processor. Pre-shredded bagged coleslaw mix can be used for convenience, but the texture may be softer.

• Avoid Sogginess: Salting the cabbage beforehand is not necessary for this recipe. The chilling time is sufficient to wilt it perfectly without drawing out so much water that the slaw becomes watery.

• Make it Ahead: This coleslaw actually tastes better the next day, making it a perfect make-ahead side dish for parties and picnics.

• Variation: For an extra kick, add a pinch of cayenne pepper or a tablespoon of prepared horseradish to the dressing.