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.