Picnic Recipe

Shred and mix

Thinly shred green and red cabbage and place in a large mixing bowl with shredded carrot and sliced scallions.

In a separate small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed (if using), kosher salt, and black pepper until smooth and slightly emulsified.

Pour the dressing over the shredded vegetables. Toss thoroughly until all vegetables are evenly coated. Taste and adjust salt, sugar, or vinegar as needed — the slaw should be bright and slightly tangy.

Cover and refrigerate for at least 30 minutes (ideally 1 hour) to let flavors meld. Stir again just before serving.

Combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, hot sauce (if using), and salt in a small saucepan or bowl.

If using a saucepan: bring to a gentle simmer over medium-low heat, stirring frequently, and cook 5–7 minutes until slightly thickened. Remove from heat and let cool. If using as-is from a bowl, whisk thoroughly and let rest 10 minutes for flavors to meld.

If using whole pickles, slice into 1/4-inch rounds. Pat lettuce leaves dry and keep chilled until assembly.

Taste the pickles; if particularly briny, rinse briefly and pat dry to reduce saltiness for a balanced bite with the slaw and BBQ sauce.

If using buns, heat a skillet over medium heat and spread butter or oil on the cut sides of the buns. Toast cut-side down 1–2 minutes until golden.

Warm your protein of choice: reheat pulled pork or chicken gently in a skillet with a few tablespoons of the prepared BBQ sauce until hot and glazed, about 3–5 minutes. For cold/room-temperature service, toss protein with BBQ sauce to taste.

To assemble sandwiches: place a lettuce leaf on the bottom bun, add a portion of BBQ-coated protein (about 4 oz each if using 1 lb for 4 servings), top with a generous spoonful of coleslaw, and finish with 2–3 pickle slices. Spoon extra BBQ sauce on the top bun if desired, then close and serve.

For a picnic-style platter (bunless): arrange lettuce leaves, a mound of coleslaw, a pile of BBQ protein with extra sauce on the side, and pickles — serve family-style so guests build their own bites.