Smokehouse Slaw Recipe

Prepare vegetables

Thinly shred the green and red cabbage so pieces are about 1/8" thick. Peel and shred or julienne the carrot. Very thinly slice the red onion and thinly slice the scallion green tops. Place all prepared vegetables in a large bowl.

Toss the vegetables lightly with 1 tablespoon of the apple cider vinegar (from the dressing amount) and a pinch (about 1/4 tsp) of the kosher salt to help soften and slightly wilt the cabbage while you make the dressing. Let sit 8–10 minutes, then drain any excess liquid.

Whisk dressing

In a medium bowl, combine the mayonnaise, sour cream, remaining apple cider vinegar (1 tbs), honey, smoked paprika, liquid smoke, Dijon mustard, hot sauce (if using), kosher salt, and black pepper. Whisk until smooth and fully emulsified. Taste and adjust: add up to another 1/2 teaspoon honey if you want sweeter, or a tiny extra drop of liquid smoke if you want more smoky note.

If the dressing seems too thick, thin it with 1–2 teaspoons of water or additional apple cider vinegar to reach a creamy but pourable consistency.

Pour the dressing over the drained slaw base. Using tongs or two large spoons, toss thoroughly to coat all vegetables evenly. Aim for the vegetables to be well dressed but not swimming in dressing.

Fold in the toasted sunflower seeds (or pepitas), chopped herbs, and lime juice. If using crispy bacon, fold it in now so it remains crunchy. Taste and correct seasoning with additional salt, pepper, or lime if needed.

For best flavor, cover and chill the slaw at least 30 minutes (or up to 4 hours). Toss again just before serving. Serve chilled or at cool room temperature as a side for smoked meats, sandwiches, or bowls.