Every cookout needs a slaw—but not every slaw is worth remembering. This charred cabbage coleslaw starts with torching wedges of fresh green cabbage to give it smoke, bite, and color. Then it gets folded into a creamy, tangy dressing with lemon, apple cider vinegar, and just enough sweetness to keep it classic. The result is a coleslaw that actually holds its own on the plate—especially next to ribs or smoked meats.

This is the kind of side that proves you care. The kind that doesn’t get left behind when people grab seconds.

Ingredients for Charred Cabbage Coleslaw

Slaw base:

  • 1 head green cabbage, cut into eighths

  • 5 oz carrots (about 2 small), shredded on a box grater

  • 1 bunch scallions, sliced thin (whites and greens)

  • ½ cup finely chopped parsley

Dressing:

  • 1 cup mayonnaise

  • ⅓ cup sugar

  • Zest and juice of 1 lemon

  • ¼ cup apple cider vinegar

  • ½ tsp liquid smoke

How to Make Charred Cabbage Coleslaw

  1. Char the cabbage
    Cut the cabbage into eighths, keeping the core intact so it holds together. Use a blow torch to deeply char the cut sides—get good color, but don’t incinerate it. Let cool completely, then slice thin and discard any tough core.

  2. Prep the vegetables
    Shred the carrots, thinly slice the scallions, and chop the parsley. Combine in a large bowl with the sliced cabbage.

  3. Make the dressing
    In a small saucepan, combine the apple cider vinegar, lemon zest, and sugar. Warm gently over low heat, just until the sugar is fully dissolved—don’t let it boil. Remove from heat and whisk in the mayo, lemon juice, and liquid smoke until smooth.

  4. Combine and chill
    Pour the dressing over the veg and toss well to coat. Cover and refrigerate for at least 30 minutes before serving to let the flavors come together.

Recipe Notes for Charred Cabbage Coleslaw

Why we char the cabbage

Torching the cabbage isn’t just for looks—it brings a deep, smoky flavor that cuts through the richness of grilled meats. Charring also softens the raw bite and brings some texture contrast to the creamy dressing. This one step turns a basic side into something people remember.

Balance your dressing

This slaw leans into the classic sweet-tangy profile but reins in the sugar just enough to let the lemon and vinegar lead. The mayo keeps it creamy without being heavy. It’s everything a backyard coleslaw should be—cool, crisp, and refreshing—but with more going on.

Leave the store-bought stuff behind

Pre-made slaws don’t stand a chance next to this. They’re watery, over-sweet, and usually forgettable. This one is smoky, sharp, and bright. It actually adds something to the plate. The char gives it depth, the lemon wakes it up, and the fresh herbs keep it vibrant. It’s a side dish that holds up—even next to grilled meat, saucy ribs, or a double-stacked burger. And it looks like you gave a damn.