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 Minutes
Cook Time
20 Minutes
Pellets
Maple
Ingredients
Number of people serving
8
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 1 Head | purple cabbage, shredded |
| 1 Head | green cabbage, shredded |
| 1 Cup | shredded carrots |
| 2 | scallions, thinly sliced |
Dressing
| 1 1/2 Cup | mayonnaise |
| 1/8 Cup | white wine vinegar |
| 1 Teaspoon | celery seed |
| 1 Teaspoon | sugar |
| To Taste | salt and pepper |
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
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.
180 ˚F / 82 ˚C
00:20
Super Smoke
3
Remove from grill and transfer to the refrigerator immediately to cool. While cabbage is cooling, make the dressing.
4
For the dressing, combine all ingredients in a small bowl and mix well.
5
Place smoked cabbage and carrots in a large bowl and pour dressing over them. Stir to coat well.
6
Transfer to a serving dish and sprinkle with scallions. Enjoy!
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