Smoked Onion Pickle and Chive Deli Coleslaw
This slaw takes a more savoury route, using smoked onion, chopped pickles and chives for extra depth and tang. It’s particularly good with burgers, brisket sandwiches and sausages, where a punchier deli-style side can stand up to smoke, fat and char.
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.
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.
Nutrition
Calories: 112kcalCarbohydrates: 8gProtein: 2gFat: 8gSaturated Fat: 1.7gPolyunsaturated Fat: 3gMonounsaturated Fat: 2.8gCholesterol: 8mgSodium: 471mgPotassium: 251mgFiber: 2.8gSugar: 4gVitamin A: 2380IUCalcium: 49mgIron: 0.7mg
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