Equipment
Ingredients
slaw
- 1 apple, cored and shredded
- 567 g green cabbage, shredded
- 100 g white onion, shredded
- 150 g carrot, shredded
- 80 g yellow raisins
- 500 g ice
dressing
- 114 g mayonnaise
- 41 g horseradish
- 30 ml cider vinegar
- 26 g sugar
- 15 g dijon mustard
- 1 g celery seeds
- 2 g sea salt
- 1 g black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 275 kcal
- Protein
- 5 g
- Carbohydrates
- 34 g
- Fat
- 15 g
- Fiber
- 6 g
- Sugar
- 24 g
- Sodium
- 428 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 9 g
- Cholesterol
- 10 mg
- Potassium
- 590 mg
- Calcium
- 176 mg
- Iron
- 1.5 mg
- Magnesium
- 41 mg
- Phosphorus
- 128 mg
- Zinc
- 0.7 mg
- Vitamin A
- 232 mcg
- Vitamin C
- 41 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 0.9 mg
- Vitamin K
- 36 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.05 mg
- Riboflavin
- 0.20 mg
- Niacin
- 0.6 mg
- Folate
- 17 mcg
- Water
- 243 g
- Caffeine
- 2 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the smoker or grill to 107°C (225°F) and add applewood or hickory chips for smoke production.
Shred the apple, cabbage, onion, and carrots into thin strips and combine them with the raisins in a large bowl.
Distribute the vegetable mixture into aluminum foil pans at a maximum depth of 2.5cm (1 inch), then place these pans directly on top of secondary pans filled with ice.
Place the ice-supported pans into the smoker and smoke for 10-15 minutes at 107°C (225°F) until the vegetables appear lightly bronzed.
Whisk together the mayonnaise, horseradish, cider vinegar, sugar, mustard, and celery seeds in a separate bowl until the sugar is fully dissolved.
Toss the smoked vegetable mixture with the dressing and season with salt and pepper to taste.
Chef's Notes
- Ensure your cabbage is very finely shredded for the best texture. A mandoline slicer is ideal for achieving uniform, thin strands.
- Don't over-smoke the vegetables; the goal is a subtle smoky aroma, not an overpowering flavor. The ice bath is crucial for preventing overcooking.
- For a richer flavor, consider using a good quality, full-fat mayonnaise. The horseradish should be fresh or good quality prepared horseradish for the best pungency.
- Allow the slaw to rest for at least 15-30 minutes after dressing. This allows the flavors to meld and the cabbage to soften slightly, improving the texture.
Storage
Refrigerator: 4 hours — Slaw will lose its crispness and become watery if stored longer.
Troubleshooting
Vegetables are soft or wilted after smoking
Cause: The temperature was too high or the pans were not sufficiently cooled by ice.
Fix: Chill the vegetables immediately in the refrigerator before dressing to restore some crispness.
Prevention: Maintain a strict 107°C (225°F) and ensure the vegetable pans have direct contact with a large volume of ice.
Cultural Context
While coleslaw is a staple in American cuisine, often found at picnics, barbecues, and as a side for fried chicken, this recipe elevates it with a modern smoking technique. The addition of smoked flavor is inspired by barbecue traditions, adding a complex, savory dimension to the classic cool and tangy slaw.
