“Brinner Smokehouse” Signature Slaw
Crisp cabbage is tossed in a punchy dressing that balances stoneground mustard, sweet honey, and the sharp kick of pickled jalapeรฑo brine. Finished with a dusting of coarse black pepper and crushed smoked salt, this signature side provides a bright, smoke-kissed crunch that perfectly cuts through rich barbecue and breakfast-for-dinner favorites.
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Ingredients
Instructions
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In a medium mixing bowl, whisk together the mayonnaise, stoneground mustard, and honey until the mixture is smooth and the honey is fully incorporated.
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Add the pickled jalapeรฑo juice, coarse black pepper, and celery seed to the dressing. Whisk again until the spices and mustard grains are evenly distributed.
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Place the coleslaw mix in a large bowl. Pour the prepared dressing over the cabbage.
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Using tongs or large spoons, toss the mixture thoroughly until the cabbage is completely and evenly coated.
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Cover the bowl and refrigerate for at least 30 minutes. This allows the cabbage to soften slightly and the coarse pepper to infuse into the dressing.
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Just before serving, give the slaw a final toss to redistribute the dressing.
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Gently crush the Maldon smoked sea salt between your fingers and sprinkle it over the top of the slaw. Serve immediately.
