Traeger Smoked Coleslaw
By Traeger Kitchen
Add some smoke flavor to this cool & crunchy side. Carrots and cabbage are smoked over maple hardwood before getting tossed in a light white wine vinegar and celery seed dressing.
Prep Time
15 Min
Cook Time
20 Min
Pellets
Maple
Yields: 8 Servings
Ingredients
main
- 1 Headpurple cabbage, shredded
- 1 Headgreen cabbage, shredded
- 1 Cupshredded carrots
- 2 scallions, thinly sliced
Dressing
- 1 1/2 Cupmayonnaise
- 1/8 Cupwhite wine vinegar
- 1 Teaspooncelery seed
- 1 Teaspoonsugar
- To Tastesalt and pepper
Units of Measurement:
Step
Step 1
When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
180 ˚F / 82 ˚C
Super Smoke
Step 2
Spread cabbage and carrots out on a sheet tray and place directly on the grill grates. Smoke for 20 to 25 minutes or until cabbage picks up desired amount of smoke.
00:20
180 ˚F / 82 ˚C
Super Smoke
Ingredients
1 Head purple cabbage, shredded
1 Head green cabbage, shredded
1 Cup shredded carrots
Step 3
Remove from grill and transfer to the refrigerator immediately to cool. While cabbage is cooling, make the dressing.
Step 4
For the dressing, combine all ingredients in a small bowl and mix well.
Ingredients
1 1/2 Cup mayonnaise
1/8 Cup white wine vinegar
1 Teaspoon celery seed
1 Teaspoon sugar
To Taste salt and pepper
Step 5
Place smoked cabbage and carrots in a large bowl and pour dressing over them. Stir to coat well.
Step 6
Transfer to a serving dish and sprinkle with scallions. Enjoy!
Ingredients
2 scallions, thinly sliced
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