• Sam Burgess

Spicy BBQ Cabbage Slaw

Updated: Jan 29

Smoky, sweet, and savory balanced with the crunch and freshness of a classic slaw. Add more or less hot sauce depending on how much you want to bring the heat!

Yield: 2 Quarts


  • ½ medium green cabbage

  • ¼ large red onion, thinly sliced

  • 2 each medium carrots, grated

  • ½ cup mayonnaise

  • ¼ cup rice vinegar

  • 2 tablespoons brown sugar

  • 1 tablespoon smoked paprika

  • 1-2 tablespoons hot sauce (optional)

  • 2 teaspoon garlic powder

  • 2 teaspoons onion powder

  • 1 teaspoon black pepper, ground


  1. Using your favorite Forge to Table knife, slice cabbage in half down from the stem, reserving half for another dish. Slice the remaining half down the middle from the stem, and cutting diagonally, remove the hard stem.

  2. Slice cabbage thinly (1/8") and place in a large bowl. Add thinly sliced onion and grated carrot.

  3. In a separate bowl, combine mayo, rice vinegar, brown sugar, smoked paprika, hot sauce, garlic powder, onion powder, salt, and pepper. Mix well.

  4. Add dressing and toss well. Let refrigerate at least 4 hours before serving. Enjoy!

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