I grew up in the foothills of the American South, where barbecue is more than food; it is a tradition. One of the first dishes I remember tasting at a barbecue restaurant was the hot slaw from Bunyan’s Bar-B-Q in Florence, Alabama. This slaw is nothing like the creamy coleslaw many people know. Instead, it is a sharp and spicy relish made with shredded cabbage, yellow mustard, vinegar, ketchup, and a generous amount of heat. It is served on barbecue sandwiches, packed into slaw dogs, and spooned onto plates next to smoked meats.
When I moved away from Alabama, I missed that hot slaw so much that I began making it at home. After many tries and several visits back to Bunyan’s, I made my version of Bunyan’s BBQ slaw recipe that brings the same flavor and spirit into my own kitchen.
In this article, I will show you the ingredients, the step-by-step method for Bunyan’s BBQ slaw recipe, and a few chef tips for getting the flavors balanced.
Table of Contents
Key Takeaways
- Unique hot slaw: Bunyan’s version is more of a relish than a salad. It is made with shredded cabbage and carrot in a mustard-ketchup vinaigrette with a strong vinegar tang and cayenne heat.
- Balance of flavors: The dressing mixes yellow mustard, ketchup, sugar, and vinegar. Jalapeños, paprika, cayenne, and hot sauce bring the spice, while sugar softens the heat.
- Make ahead: Resting the Bunyan’s slaw in the refrigerator for at least a day gives the cabbage time to soften and absorb the dressing, creating the best flavor and texture.
- Versatile: Serve it on barbecue sandwiches, grilled hot dogs, or as a side with ribs. It also works well with vegetarian meals and plant-based burgers.
- Customizable: This Bunyan’s BBQ slaw recipe is very customizable. Add more jalapeños or hot sauce for extra heat. Reduce the sugar for a lighter version, or mix in mayonnaise for a creamy style.
What Is Bunyan’s BBQ Slaw?
Bunyan’s BBQ slaw, also called hot slaw or pool room slaw, comes from Florence, Alabama. It is served cold but tastes warm and spicy because of mustard, jalapeños, and cayenne pepper. Unlike regular coleslaw that uses mayonnaise, this slaw has a vinegar-based dressing. The base is shredded green cabbage mixed with carrot, onion, and sometimes bell pepper. The dressing combines yellow mustard, ketchup, sugar, and two kinds of vinegar. Paprika, cayenne, and hot sauce make the flavor bold.
The slaw started at Bunyan’s BBQ, a small family restaurant known for barbecue sandwiches and hot dogs. Customers love the mix of spice, tang, and crunch. Because the real recipe is secret, many home cooks created their own versions. These recipes always use shredded cabbage and a mustard-ketchup dressing. The ketchup does not taste strong on its own. It balances the mustard and vinegar, leaving a smooth flavor. The result is a spicy relish that brightens any barbecue plate.
Why Will You Love This Bunyan’s BBQ Slaw?
- Big flavor in a small package: Tangy vinegar, bold mustard, and a touch of sweetness create balance. Jalapeños and cayenne add just enough heat without overpowering the cabbage.
- Quick preparation: You can make the slaw in about 20 minutes. Most of the effort is shredding the vegetables and stirring the dressing.
- Great make-ahead side: This Bunyan’s slaw tastes better after resting, so you can prepare it a day or two early. When guests arrive, it is ready to serve.
- Versatility: Pair it with grilled chicken, ribs, or vegetarian burgers. The spicy vinegar dressing cuts through rich meats and adds brightness to lighter dishes.
- Room for creativity: Once you know the base recipe, you can adjust the heat, change the balance of mustard and ketchup, or add extra peppers. For a different twist, you can even stir in mayonnaise for a creamy version.
Flavor Variations
Spicy Version with Jalapeños or Hot Sauce
To make the slaw hotter, keep the seeds and membrane in the jalapeños or add an extra pepper. You can stir in a teaspoon of cayenne or chipotle powder for a smoky spice. Another option is to use more hot sauce or switch to a stronger one like habanero sauce.
Lightened-Up Version with Less Sugar
If you want less sugar, cut the amount by half and let the carrot add natural sweetness. You can also swap part of the sugar for honey or maple syrup, which adds a gentle flavor.
Creamy Mayo-Based Twist
For a creamy style, whisk two or three tablespoons of mayonnaise into the cooled dressing. You can also replace half of the mustard with mayo for a milder taste. This makes the slaw smoother and closer to classic coleslaw.
Recipe for Bunyan’s BBQ Slaw
Bunyan’s Hot BBQ Slaw Recipe
8
servings15
minutes5
minutes80
kcal20
minutesKeep the screen of your device on
Ingredients for Bunyan’s BBQ Slaw
3 cups finely shredded green cabbage
2 teaspoons grated or julienned carrot
1 small jalapeño pepper, seeded and finely minced
1 teaspoon grated onion or minced green bell pepper (optional)
¼ teaspoon paprika
1 teaspoon red cayenne pepper
½ teaspoon salt
¼ cup sugar
½ cup prepared yellow mustard
¼ cup ketchup
¼ cup white vinegar
¼ cup apple cider vinegar
¼ cup water
1 teaspoon hot sauce (optional)
How to Make Bunyan’s BBQ Slaw
- Shred and Prepare the Cabbage
Pick a firm head of green cabbage and cut it into quarters. Remove the hard core, then shred the leaves finely with a sharp knife, mandoline, or food processor. Aim for thin, short strands so the dressing soaks through well. Grate or julienne a carrot and mix it with the cabbage in a large bowl. If you are using onion or bell pepper, grate or mince it finely and add it to the mix. Toss everything together and set aside. - Mix the Spices and Sugar
In a small bowl, combine the paprika, cayenne pepper, salt, and sugar. Stir until the mixture is even. Mixing these dry ingredients first helps the flavors spread evenly when you add them to the liquid base. - Combine Vinegar, Ketchup, and Seasonings
In a medium saucepan, add the ketchup, yellow mustard, and the dry spice mixture. Stir until a paste forms. Slowly whisk in the white vinegar, apple cider vinegar, and water. Add hot sauce if you want more heat. The dressing will look thin at this stage. Place the pan over medium heat and cook until it is almost boiling, stirring often. Heating the sauce dissolves the sugar and blends the flavors. Remove from the heat and let it cool slightly. - Pour the Dressing Over the Cabbage
When the sauce is warm but not too hot, pour it over the shredded cabbage mixture. Use tongs or a large spoon to toss well until all the cabbage is coated. At this point, the slaw may look a little dry, but as it chills, the cabbage will release liquid and the dressing will thicken. - Chill and Let the Flavors Blend
Place the slaw in an airtight container and refrigerate it for at least 24 hours. This resting time is important because it softens the cabbage and allows the flavors to blend. The mustard and vinegar also mellow as the slaw rests. Many home cooks prepare it a few days before a cookout to let the flavor fully develop. Before serving, stir the slaw again and taste. Adjust with a pinch of salt or a splash of vinegar if needed.
Chef Tips for the Best BBQ Slaw
How to Balance Sweetness and Tang
The secret to balanced slaw is getting the sugar and vinegar just right. Too much sugar can hide the sharpness of mustard and peppers, while too little makes the slaw taste harsh. Start with a quarter cup of sugar and taste the dressing before heating it. If you like a sweeter flavor, stir in another tablespoon. To reduce sweetness, add more vinegar or squeeze in some lemon juice. Keep in mind that the flavors will grow stronger as the slaw rests, so it is better to under-season at first and adjust after chilling.
Choosing the Right Type of Cabbage
Green cabbage works best because it stays crisp even after soaking in the acidic dressing. Red cabbage can be used, but it is tougher and does not absorb the vinegar as well. Napa cabbage is too delicate and wilts quickly. If you want extra crunch or color, mix in a small amount of purple cabbage or shredded green bell pepper.
Best Way to Chill and Serve the Slaw
After mixing in the dressing, refrigerate the slaw so the flavors have time to blend. Store it in an airtight container to keep the cabbage fresh and to avoid fridge odors. Stir the slaw once or twice while it chills so the dressing coats everything evenly. Before serving, let it sit at room temperature for about ten minutes to soften the chill. For a finishing touch, garnish with sliced green onions or a sprinkle of sesame seeds.
Common Mistakes to Avoid
Overdressing the Slaw
Too much dressing makes the slaw soggy and hides the crunch of the cabbage. Start by using about three-quarters of the dressing and toss well. If the slaw looks dry, add the rest a little by little. Remember that the cabbage will release liquid as it chills, which naturally thins the dressing.
Skipping the Resting Time
Do not serve the slaw right after mixing. At first, it tastes too sharp, and the cabbage feels tough. Chilling overnight softens the cabbage and smooths the strong flavors of mustard and vinegar. If you are short on time, chill it for at least two hours, but a full day gives the best taste.
Using the Wrong Vinegar
The type of vinegar matters. White vinegar gives sharp acidity, while apple cider vinegar adds gentle sweetness. Balsamic or malt vinegar will darken the slaw and change the flavor in the wrong way. If you do not have apple cider vinegar, use rice vinegar or lemon juice instead. Always use fresh vinegar, since old vinegar can make the slaw taste dull.
Serving Suggestions
As a Side for Pulled Pork Sandwiches
Pulled pork and hot slaw go perfectly together. The smoky and tender meat needs something sharp and crunchy to balance the richness. Pile the slaw right on top of the pork in a soft bun and drizzle a little mustard sauce over it. The tang of the slaw cuts through the fat and adds a fresh crunch. Keep extra slaw on the side so guests can add more if they like.
With Grilled Chicken or Ribs
Spicy slaw also pairs well with grilled chicken, smoked ribs, or even barbecued turkey. The vinegar and mustard brighten the smoky taste of the meat, and the crunch contrasts with the soft texture of slow-cooked dishes.
As a Topping for Burgers and BBQ Plates
This slaw also makes a great topping for burgers, hot dogs, and sausages. It adds both flavor and crunch, turning a simple burger into something special.
How to Store and Reheat Bunyan’s BBQ Slaw?
The slaw tastes best cold or at room temperature, so reheating is not needed. Once mixed, store it in an airtight container in the refrigerator. It will stay fresh for three to five days. As it sits, the cabbage may release liquid, so give it a good stir before serving and drain any extra if you prefer. If you made extra dressing, keep it separate and add just before serving to keep the slaw crisp.
If you want to serve it warmer, take the container out of the fridge about an hour before eating. Let it rest at room temperature. Avoid microwaving the slaw, as direct heat will wilt the cabbage and spoil the texture.
Nutrition Information
- Calories: 80 per serving
- Carbohydrates: 16 g (from vegetables and sugar)
- Fat: Less than 1 g
- Protein: 1 g
- Fiber: 2 g
- Sodium: 350 mg (from salt, mustard, and hot sauce)
FAQs
Can I Make Bunyan’s BBQ Slaw Ahead of Time?
Yes, you can make this slaw ahead of time. In fact, it tastes better when it rests in the fridge overnight because the cabbage softens and the flavors blend.
How Long Does Bunyan’s Slaw Last in the Fridge?
Bunyan’s slaw lasts about three to five days in the refrigerator if you keep it in an airtight container. Stir it before serving, since the cabbage releases some liquid as it sits.
Can I Use Red Cabbage Instead of Green?
Yes, you can use red cabbage, but it is tougher and does not absorb the dressing as well as green cabbage. If you want, you can mix a little red cabbage with green to add extra color and crunch.
Is This Recipe Gluten-Free?
Yes, this recipe is naturally gluten-free as long as you use gluten-free mustard, ketchup, and hot sauce. Most brands are safe, but it is always good to check the label.
Can I Make It Less Sweet?
Yes, you can make it less sweet by cutting the sugar in half. You can also replace some of the sugar with honey or maple syrup for a lighter flavor. The natural sweetness of the carrot will still help balance the slaw.
