Looking for the perfect coleslaw to bring to your 4th of July picnic? Look no further than this BBQ Coleslaw recipe served at Big Thunder Ranch in Disneyland! It’s gluten-free, dairy-free, and egg-free, plus it’s vinegar based so perfect for toting to picnics and potlucks.
Big Thunder Ranch Barbecue Cole Slaw
Serves 6 to 8
1/2 cup white-wine vinegar
1/2 cup sugar
3/4 teaspoon coarse salt
1/2 teaspoon celery seed
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/4 cup olive oil
1 pound shredded green cabbage (about 1/2 large cabbage)
1 pound shredded purple cabbage (about 1/2 large cabbage)
2 carrots, shredded
- Combine vinegar, sugar, salt, celery seed, paprika, black pepper, and cayenne in a blender; blend on low speed until sugar is dissolved.
- With blender running, slowly pour oil through top of lid, processing until dressing is combined. Set aside.
- Combine shredded cabbage and shredded carrots in a separate large bowl. Add dressing, tossing to combine. Refrigerate for 2 hours, tossing occasionally, before serving.
Yum. Just yum.