When the barbecue table is stacked with brisket, burnt ends or sticky pork ribs, I want a slaw that can cut straight through all that richness. This one does exactly that. The pickles bring acidity, the chives keep it fresh and the smoked onion adds a deeper savoury note that makes the bowl feel as though it belongs right next to food cooked over fire.
A More Savoury Deli Slaw
Some slaws lean sweet, some go creamy and mild. This smoked onion pickle and chive deli coleslaw takes a sharper, saltier route. It still has the familiar chilled crunch of a deli side, though the flavour profile is more grown-up and a bit more rugged. If you want the full collection around it, you’ll find everything in my BBQ slaw recipe top 10.
The Pickles Do More Than Add Tang
I started making this version after realising that plain creamy slaw sometimes gets lost beside strongly smoked meat. Chopped pickles fix that quickly. They cut through fat, add little pockets of sharpness and stop the plate feeling too soft. It lands differently from my white cabbage carrot slaw classic, and it has a completely different kind of kick compared with jalapeño coriander lime slaw kick.
Best for Burgers, Brisket and Sausages
This is one of my favourite slaws for burgers and sausages because the pickle flavour makes immediate sense with both. It’s also very good next to beef ribs, chopped brisket and smoked chicken thighs. If I want something cooler and gentler, I’ll make radish yogurt cabbage slaw bowl. If the menu needs more richness instead of less, walnut celery blue cheese slaw goes in the other direction entirely.
Ingredients for 4 People
- 450 g white cabbage, finely shredded
- 100 g carrots, grated
- 70 g dill pickles, finely chopped
- 1 small onion, 70 g
- 1 tsp olive oil, 5 ml
- 55 g mayonnaise
- 30 g sour cream
- 1 tbsp pickle brine, 15 ml
- 1 tsp Dijon mustard, 5 g
- 1/2 tsp smoked paprika, 1 g
- 12 g fresh chives, finely chopped
- 1/2 tsp fine sea salt, 3 g
- 1/2 tsp black pepper, 1 g
- 1 tsp lemon juice, 5 ml
Ingredient Notes
The onion is what gives this slaw its distinct barbecue character. I like to char or lightly smoke it on the grill until softened and a bit dark around the edges, then cool and chop it finely. That little bit of smoke changes the dressing more than you’d think. It gives the slaw a savoury depth that plain raw onion doesn’t have, and it ties the side dish back to the barbecue rather than making it feel like an afterthought.
Pickles need to be sharp and crunchy, not sweet burger relish. I use proper dill pickles or gherkins and chop them finely so they spread through the bowl instead of landing in big wet lumps. The pickle brine is useful too. It adds acidity with a savoury backbone, which makes the dressing taste more layered than lemon juice alone.
Equipment Needed
You’ll need a knife, chopping board and grater, plus a small bowl for the dressing and a large bowl for mixing. A sharp knife matters because pickle pieces should be small and tidy. If they’re too chunky, the slaw becomes awkward to eat and the flavour comes in bursts rather than running through the whole bowl.
For the onion, you’ll also need access to the barbecue and either a grill grate, a small cast-iron pan or a bit of foil. I usually cook the onion while the barbecue is settling down or while the meat rests. It only takes a few minutes to soften and pick up colour, so it’s a nice low-effort extra step that pays off.
Instructions
Step 1, Smoke or char the onion
Peel the onion and cut it into thick slices or wedges. Toss lightly with the olive oil and place it on the barbecue over medium heat. Cook for 5 to 8 minutes, turning as needed, until softened and lightly charred. Remove, cool, then finely chop.
Step 2, Prepare the vegetables
Finely shred the white cabbage and grate the carrot. Add them to a large mixing bowl along with the chopped pickles and chopped chives.
Step 3, Make the dressing
In a separate bowl, whisk together the mayonnaise, sour cream, pickle brine, Dijon mustard, smoked paprika, lemon juice, sea salt and black pepper until smooth.
Step 4, Combine everything
Add the chopped smoked onion to the dressing, stir well, then pour the mixture over the cabbage. Toss thoroughly until every strand is coated and the pickles are evenly distributed.
Step 5, Rest and chill
Let the slaw sit for 10 minutes, then refrigerate for 30 minutes before serving. This gives the flavours time to settle and helps the cabbage soften slightly.
Step 6, Taste and serve
Taste the slaw before serving. Add another teaspoon of pickle brine if you want more tang, or a spoonful of mayonnaise if you prefer it creamier. Serve cold with barbecue.
Cooking Technique Notes for Smoked Onion Pickle and Chive Deli Coleslaw
The barbecue step here is small, though it changes the tone of the whole dish. Onion takes smoke and char very easily, and even a modest amount of colour gives the slaw a more savoury backbone. I don’t want the onion burnt or bitter, just softened and slightly darkened. That keeps it sweet enough to work with the pickles, while still adding the kind of flavour that makes sense next to meat from the grill.
Pickles bring moisture, so this is one slaw where balance really matters. Chopping them finely helps stop wet patches forming in the bowl, and mixing the pickle brine into the dressing rather than pouring it straight onto the cabbage gives a more even result. I also find this slaw improves after a short rest because the onion settles into the dressing and rounds out the sharper edges of the pickle.
What to Serve with This Recipe
This smoked onion pickle and chive deli coleslaw is particularly good with smashed burgers, grilled sausages, brisket sandwiches and beef ribs. Anything rich, salty or deeply smoky benefits from the cold tang of the pickles. I also like it with pulled pork when the rub is savoury rather than sweet, because the slaw keeps the whole plate feeling lively.
It works very well in buns too. I’ll spoon it into burgers instead of sliced pickles and raw onion when I want fewer moving parts but still plenty of flavour. On a bigger barbecue spread, it sits nicely next to baked beans, grilled potatoes and corn on the cob, where it brings welcome acidity and crunch.
Wine and Beer Pairings
For wine, I’d go with a dry Riesling or a sharp Pinot Gris. Both have enough acidity to handle the pickle brine and enough freshness to keep the creamy dressing from feeling weighty. Riesling is especially good if the barbecue food has a touch of sweetness in the sauce, because it keeps the meal balanced rather than too tart.
For beer, this slaw loves a crisp lager. The clean finish works well with pickles and smoke, and it doesn’t muddy the flavours. If the rest of the table leans beefy and charred, I’d also be happy with an amber ale. Its gentle malt note softens the vinegar edge just enough and suits the smoked onion beautifully.
FAQ
Can I use raw onion instead of smoked onion in coleslaw?
Yes, you can, though the flavour will be sharper and less rounded. Smoked or charred onion gives the slaw a deeper savoury note that suits barbecue particularly well.
What kind of pickles are best for deli coleslaw?
I prefer dill pickles or gherkins with a firm crunch and a clean vinegar bite. Sweet pickles can make the slaw taste a bit muddled next to smoky meat.
How long should I chill pickle coleslaw before serving?
About 30 minutes is ideal. That gives the flavours time to settle without softening the cabbage too much.
Does pickle slaw go with burgers?
Very well, yes. It brings the same tang you’d normally get from burger pickles, though in a colder, crunchier form that also adds texture.
Can I make smoked onion coleslaw ahead of time?
You can make it a few hours ahead and keep it chilled. I think it’s best on the day it’s made, when the cabbage still has a proper bite.
Why is my coleslaw too sour?
It usually means the pickle brine or lemon juice is too strong for the amount of dressing. Add a bit more mayonnaise or sour cream to round it out.
Tips for Smoked Onion Pickle and Chive Deli Coleslaw
For the best smoked onion pickle and chive deli coleslaw, keep the pickle pieces small and the onion soft. Big pickle chunks can make the bowl feel clumsy, and undercooked onion can be too assertive. I want the smoked onion to sit quietly in the background, nudging the slaw towards the barbecue rather than shouting over everything else.
It also helps to taste the pickles before you start. Some are far saltier or more vinegary than others. If they’re especially punchy, use a little less brine in the dressing to begin with. It’s much easier to add more tang at the end than to rescue a slaw that’s gone too sharp too soon.
Recipe Variation Suggestions
For a richer version, stir in 40 g grated mature cheddar or a spoonful of wholegrain mustard. Cheddar makes the slaw more burger-friendly and gives it a deli counter feel that works very nicely with sausages. Wholegrain mustard adds little bursts of texture and deepens the savoury side.
For a fresher variation, add 2 finely sliced spring onions or 60 g very thinly sliced celery. Both lighten the bowl and make it feel a touch more open. Celery is especially good if you’re serving the slaw with chicken or turkey from the barbecue rather than heavier beef.
Storage and Reheating for Smoked Onion Pickle and Chive Deli Coleslaw
Smoked onion pickle and chive deli coleslaw keeps in the fridge for up to 2 days in an airtight container. The flavour remains good, though the cabbage softens and the pickles lose some of their snap over time. I think it’s best within the first 24 hours.
There’s no reheating needed. Serve it cold. If the dressing has tightened in the fridge, stir in a teaspoon of pickle brine or a small spoonful of sour cream before serving to loosen it slightly.
Health Benefits and Dietary Alternatives
Cabbage and carrot bring fibre and useful vitamins, while chives and pickles add flavour without relying on sugar. This slaw is especially handy on a barbecue table because its acidity helps balance richer meats. It tastes hearty enough to belong beside beef, though it still gives the plate some freshness.
For dairy-free needs, use vegan mayo and a plant-based sour cream alternative, or replace the sour cream with more mayonnaise. If you need a lower-sodium version, choose reduced-salt pickles and use less pickle brine in the dressing. You can then sharpen the flavour with lemon juice instead.
Smoked Onion Pickle and Chive Deli Coleslaw
Ingredients
- 450 g white cabbage finely shredded
- 100 g carrots grated
- 70 g dill pickles finely chopped
- 1 small onion
- 1 tsp olive oil
- 55 g mayonnaise
- 30 g sour cream
- 1 tbsp pickle brine
- 1 tsp Dijon mustard
- ½ tsp smoked paprika
- 12 g fresh chives finely chopped
- ½ tsp fine sea salt
- ½ tsp black pepper
- 1 tsp lemon juice
Instructions
Smoke or char the onion
- Peel the onion and cut it into thick slices or wedges. Toss lightly with the olive oil and place it on the barbecue over medium heat. Cook for 5 to 8 minutes, turning as needed, until softened and lightly charred. Remove, cool, then finely chop.
Prepare the vegetables
- Finely shred the white cabbage and grate the carrot. Add them to a large mixing bowl along with the chopped pickles and chopped chives.
Make the dressing
- In a separate bowl, whisk together the mayonnaise, sour cream, pickle brine, Dijon mustard, smoked paprika, lemon juice, sea salt and black pepper until smooth.
Combine everything
- Add the chopped smoked onion to the dressing, stir well, then pour the mixture over the cabbage. Toss thoroughly until every strand is coated and the pickles are evenly distributed.
Rest and chill
- Let the slaw sit for 10 minutes, then refrigerate for 30 minutes before serving. This gives the flavours time to settle and helps the cabbage soften slightly.
Taste and serve
- Taste the slaw before serving. Add another teaspoon of pickle brine if you want more tang, or a spoonful of mayonnaise if you prefer it creamier. Serve cold with barbecue.