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“Brinner Smokehouse” Signature Slaw

Prep Time 10 mins
Rest Time 30 mins
Total Time 40 mins
Difficulty: Beginner
Servings: 6
Best Season: Suitable throughout the year
Description

Crisp cabbage is tossed in a punchy dressing that balances stoneground mustard, sweet honey, and the sharp kick of pickled jalapeño 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.

Ingredients
  • 1 bag : Coleslaw mix (14 oz)
  • ½ cup High-quality Mayonnaise
  • 3 Tbsp Pickled Jalapeño Juice
  • 2 Tbsp Stoneground Mustard
  • 1 Tbsp Honey
  • 1 tsp Coarse Ground Black Pepper
  • ½ tsp: Celery Seed
  • ½ tsp: Maldon Smoked Sea Salt
Instructions
  1. 1
    In a medium mixing bowl, whisk together the mayonnaise, stoneground mustard, and honey until the mixture is smooth and the honey is fully incorporated.
  2. 2
    Add the pickled jalapeño juice, coarse black pepper, and celery seed to the dressing. Whisk again until the spices and mustard grains are evenly distributed.
  3. 3
    Place the coleslaw mix in a large bowl. Pour the prepared dressing over the cabbage.
  4. 4
    Using tongs or large spoons, toss the mixture thoroughly until the cabbage is completely and evenly coated.
  5. 5
    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.
  6. 6
    Just before serving, give the slaw a final toss to redistribute the dressing.
  7. 7
    Gently crush the Maldon smoked sea salt between your fingers and sprinkle it over the top of the slaw. Serve immediately.
Read it online: https://brinnerbites.com/recipe/brinner-smokehouse-signature-slaw/