Traeger Smoked Coleslaw
By Traeger Kitchen
Add some smoke flavor to this cool and crunchy side dish. Carrots and cabbage are smoked over maple hardwood, then tossed in a light white wine vinegar and celery seed dressing.
Prep Time
15 Min
Cook Time
20 Min
Pellets
Cherry
Ingredients
This recipe serves:
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 |
| 2 Tablespoon | white wine vinegar |
| 1 Tablespoon | celery seeds |
| 1 Teaspoon | Sugar |
| To Taste | kosher salt |
| To Taste | freshly ground black pepper |
Steps
1
When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
180 ˚F / 82 ˚C
Super Smoke
2
Spread the purple and green cabbage and carrots in an even layer on a rimmed baking sheet.
3
Place the pan on the grill grates. Close the lid and smoke for 20-25 minutes.
180 ˚F / 82 ˚C
00:25
Super Smoke
4
Remove the baking sheet from the grill and transfer to the refrigerator immediately to cool, about 20 minutes.
5
While the cabbage is cooling, make the dressing: In a medium bowl, whisk together the mayonnaise, white wine vinegar, celery seeds, and sugar until smooth. Season with salt and pepper to taste.
6
Transfer the smoked cabbage and carrots to a large bowl. Pour the dressing over the vegetables and toss to coat well.
7
Transfer the slaw to a serving dish and garnish with the scallions. Enjoy!
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