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Traeger Smoked Coleslaw

15

20

Cherry

Add some smoke flavor to this cool and crunchy side dish. Carrots and cabbage are smoked over maple hardwood, then tossed in a light white wine vinegar and celery seed dressing.

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  • 1 Head purple cabbage, shredded

  • 1 Head green cabbage, shredded

  • 1 Cup shredded carrots

  • 2 scallions, thinly sliced

Dressing

  • 1 1/2 Cup Mayonnaise

  • 2 Tablespoon white wine vinegar

  • 1 Tablespoon celery seeds

  • 1 Teaspoon Sugar

  • Kosher salt

  • Freshly ground black pepper

  • 1

    When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

    180 ˚F

  • 2

    Spread the purple and green cabbage and carrots in an even layer on a rimmed baking sheet.
    • 1 Head purple cabbage, shredded

    • 1 Head green cabbage, shredded

    • 1 Cup shredded carrots

  • 3

    Place the pan on the grill grates. Close the lid and smoke for 20-25 minutes.

    180 ˚F

  • 4

    Remove the baking sheet from the grill and transfer to the refrigerator immediately to cool, about 20 minutes.
  • 5

    While the cabbage is cooling, make the dressing: In a medium bowl, whisk together the mayonnaise, white wine vinegar, celery seeds, and sugar until smooth. Season with salt and pepper to taste.
    • 1 1/2 Cup Mayonnaise

    • 2 Tablespoon white wine vinegar

    • 1 Tablespoon celery seeds

    • 1 Teaspoon Sugar

    • To Taste Kosher salt

    • To Taste Freshly ground black pepper

  • 6

    Transfer the smoked cabbage and carrots to a large bowl. Pour the dressing over the vegetables and toss to coat well.
  • 7

    Transfer the slaw to a serving dish and garnish with the scallions. Enjoy!
    • 2 scallions, thinly sliced

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